Recipe: 5 medium size Potatoes 2 small beetroots 2 parsnips 1 big garlic clove 1 tsp Salt and Pepper 2 cups vegetable stock (vegan + glutenfree) 1 tbsp coconut oil Topping: 1 tbsp Sunflower+Pumpkin seeds 1 tbsp Balsamico 1 tbsp Hemp seeds Basil leaves Follow me on Bloglovin or Instagram