Roasted Root Vegetables with Kale and Ricotta

In the winter, the grocery stores stock many more types of root vegetables and so it’s the perfect time to try out new dishes with them. Simply roasting them and serving them with nutty rice enhanced with a bit of brightly coloured kale and creamy ricotta is an easy, hearty meal.

Ingredients:
1 celeriac
1 swede/turnip
3 carrots
3 garlic cloves
olive oil
sea salt
brown basmati rice (about 50 g per person)
75 g kale
50 g ricotta

Instructions:
1. Peel and dice the vegetables. Place them in an oven-safe dish and drizzle them with olive oil and sprinkle sea salt. Roast them in the oven for 35 minutes at 180 C.
2. Meanwhile, rinse and boil the basmati rice as instructed on the package. Wash the kale and add it to the rice when there are just 5-10 minutes left of the cooking time.
3. Stir the ricotta into the rice when it is completely cooked.
4. Serve the vegetables over the rice.