Roasted Fries and Kale
11 each: potato, kohlrabi, beet, celeriac and sweet potato. Cut each veggie into matchstick size pieces.
2 Place in a large bowl and toss with 1 T olive oil, lots of salt and pepper, parsley and red pepper flakes.
3 Coarsely chop 5 kale leaves, spines removed, toss with root veggies.
4 Roast at 400 for 20 minutes or until veggies are tender and greens are crispy.
5 If the greens start to char too soon, cover the pan with foil.