Don’t you want to crunch on some yummy veggies? This recipe blew my mind and will blow yours.

veggie crunch topped with garlic and horseradish
Veggie crunch topped with garlic and horseradish

It is deliciously veggy-sour-flavorful meal, veggies are crunchy-raw and smell summer scents, mmmmmm. You don’t want to leave the plate without licking everything!

Ingredients Steps
  • olive oil
  • 3 potatoes
  • 1 tea spoon Himalayan or sea salt
  • freshly ground pepper
  • turmeric powder
Cut potatoes into 2 mm slices. Put olive oil on bottom of an oven pan. Lay potatoes. Season them with salt, pepper and top with turmeric.
  • 3 beetroots: red, pink, yellow
  • 3 carrots
  • 2 onions
  • 2 tomatoes
  • 6 table spoons of date or apple vinegar
Cut beetroots into 5 mm slices, carrots into 1 cm slices and onions into 2-3 mm slices. Cover tomatoes with boiling water, wait a minute and take the skin off, cut into 1-2 cm cubes.Next lay in pan in this order: beetroots, carrots, spread onions and tomatoes. Pour vinegar inside.
  • 5 full celery sticks with leaves
Cut leaves out from celery sticks, then cut the sticks into small pieces. Top the pan with the pieces but leave leaves for later.
  • 3 cloves of garlic
  • small piece of horseradish
  • small piece of ginger
  • 2 sun dried tomatoes
  • 1 tea spoon of salt
  • freshly ground pepper
  • Parmesan
  • cup of water
Crush garlic with side of knife and cut into small pieces. Also cut into small pieces sun dried tomatoes. Next top the pan with pieces of garlic, grate on top horseradish and then ginger. At the end top with sun dried tomatoes. Spread salt and pepper. Then be generous with Parmesan. Pour along walls of your container cup of water. Reason behind adding water is that we do not want anything burned on bottom, also we want to steam veggies from bottom up.
  • celery leaves
  • 4 table spoons of olive oil
Cover everything with the celery leaves. Spread on top the olive oil. Cover lightly – you should leave small space for steam to go out. Put into oven for 30 minutes 200 degrees. The smell spreading quickly is going to amuse you!
Serve topping with the veggie sauce from bottom of the pan. If you’d like to put and even healthier – and even more delicious! – twist on it serve with super healthy sauce.
  • Servings: 2 big portions as a main course or 4 medium portions as a side
  • Healthy: 8 (cooked almost raw)
  • Waste: 3 (electricity)
  • Difficulty: medium
  • Time: 10 minutes for cleaning veggies + 20 minutes cutting and laying layers, 30 minutes cooking = 1 hour


Create your own!

You can play with this recipe – you do not have carrots? Fine, use celery root or even squash. You love ginger beyond everything? Add more. It is up to you. The crucial ingredients are marked bold above šŸ™‚


Think how thin/thick you will cut veggies and where you put them depending on which you like cooked the most – potatoes have to be well cooked so they are sliced thin and put on the very bottom. Celery leaves are not supposed to be cooked very well – they are left without cutting and layed on top.

Party time!

Imagine that you will have a party going on the next day. You can prepare everything – including laying everything in an oven pan – the evening before and cook it just 30 minutes before your guests arrive. Clean, quick and tidy.


veggie crunch prep
Veggie crunch prep
veggie crunch topped with garlic and horseradish
Veggie crunch topped with garlic and horseradish
veggie crunch with some cheese on top mmm
Veggie crunch with some cheese on top mmm
Veggie crunch
Veggie crunch with salmon and creamy horseradish-garlic sauce

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