From baking potato to beetroot and parsnip, season with soy sauce and olive oil give lovely browned edges and a richer flavor than using salt, more umami I suppose.
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| baked potato chip |
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| baked parsnip, golden and red beetroot |
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| soy sauced baked green bean and carrot |
Cut vegetables into strips, mix with soy sauce and olive oil, bake at 180˚K until soft, around 30 minutes.
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