This recipe is one that I have been making for a long time. It is simple to make and you can vary the amount of each vegetable and the tarragon to suit your own tastes and how many servings are needed.
It is surprisingly delicious!
Cleo, Food Bank volunteer
1 medium yam
3-4 small red or Yukon potatoes
1 medium onion
1-2 tbs safflower or sunflower oil
Salt to taste
Preheat oven to 400 degrees.
Cut yams, potatoes and carrots into slices or cubes and quarter the onion. Combine all the veggies in an oven-proof casserole dish with a cover. Add the oil and the tarragon then toss veggies to cover all pieces. Add a little water to keep the veggies moisturized. Cover the dish and bake for 30 to 45 minutes or until the veggies are tender but not mushy. Salt to taste before serving.