veggie straws

Last weekend I went to Kripalu with three of my yoga teacher training buddies. The food there is amazing -- everyone would eat well if they could eat at Kripalu all the time. Most of the food is vegan, though there are a few chicken or fish options and the occassional dairy product. Since many of the dishes are made with seasonal produce, the root vegetables were in full effect. One of my favorite dishes was a mix of carrots, parsnips, and a few other veggies cut into match sticks and baked. It tasted delicious but also seemed simple enough, so a few nights ago I tried to recreate it. I changed the ingredients a bit (any root vegetable would probably work), but I got the spirit of it:

1 large daikon
3 small or two medium carrots
medium sized celery root
1 large golden beet
2 tablespoons unfiltered extra virgin olive oil
pinch sea salt

Cut all the vegetables into matchstick-sized pieces. Toss the veggies in the olive oil to coat, then sprinkle with sea salt. Spread on a cookie sheet and bake in 400 degree oven for 13 minutes. Flip veggies with a spatula and then bake for another 13 minutes. Some veggies will be a little blackened around the edges but they should be firm, not crunchy.


Lots of chopping, but basically impossible to mess up. I'm eating mine with some brown rice, but you could make these as a side dish for almost any meal, or even put them in a salad.