Cut the potatoes, beets, parsnips, celery root and red onions in boats, place on a baking tray lined with baking paper, sprinkle with olive oil and salt. Bake in the centre of the oven at 225 degrees for about 25 minutes.
2
Crumble the bread slices and place the breadcrumbs in a bowl.
3
Beat an egg in one bowl, and mix together flour, salt and pepper in another bowl.
4
Cut the cod fillet into strips, and dip the strips in wheat flour, eggs and breadcrumbs.
5
Fry the fish sticks in a frying pan with plenty of olive oil until golden on both sides.
6
Fry kale and a whole clove of garlic in a saucepan until the kale starts to shrink. Turn down the heat and add chevre. Stir until the cheese is melted.
