Potato and Carrot Fan Recipe | Nutritional Therapy for IBD

Ingredients

6-8 medium potatoes (preferably red skinned potatoes)

2 carrots

10 cloves garlic, peeled

¼ cup olive oil

Leaves from 2 sprigs of rosemary

Leaves from 2 thyme sprigs

5 peeled shallots

Coarse salt

Freshly ground pepper

6—8 medium potatoes (preferably red skinned potatoes)

2 Carrots

10 cloves garlic peeled

59 ml olive oil

Leaves from 2 sprigs of rosemary

Leaves from 2 thyme sprigs

5 peeled shallots

Coarse salt

Freshly ground pepper

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Dietary Therapies

CDED P1

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Heat the oven to 460° F (240 °C)
Thoroughly wash and dry the potatoes and carrots – do not peel.
Make 3-5 mm width slices in the potatoes and carrots, being careful not to completely slice all the way, so the pieces are still attached to form a fan.
Finely mince 2 of the garlic cloves and place in a bowl. Add the olive oil, rosemary and thyme and mix well.
Place the potatoes and carrots with the cut side up, on a baking pan and scatter the remaining garlic cloves and shallots around them.
Brush all the vegetables with the oil mixture, making sure to evenly distribute the thyme and rosemary. Sprinkle with the coarse salt and pepper.
Bake for 15 min. Lower the temperature to 350° F (180 °C) and continue baking for another 20-25 min. until the potatoes and carrots are tender. Make sure to baste the vegetables with the oil every 10 minutes during baking to keep them moist.
Increase oven temperature to 460° F (240 °C) and bake for another 5 min. until the vegetables are crispy.