How to make
Cut the carrots into strips and the turnips, celery, and potatoes into slices. Arrange the vegetables in a baking tray and add salt. Drizzle with olive oil and bake in the oven at 430°F (220 °C) for 30-40 minutes.
Roughly chop half a head of red onion and place in a blender. Add the fresh onion sprig and whole peeled garlic cloves. Clean the hot peppers, roughly chop them and add them to it.
Remove the inside of the tomato with a spoon and use only the flesh for the Guacamole. Add half a bunch of fresh coriander.
Cut the avocado in half, remove the pit and use a spoon to scoop it out. Add the avocado, squeeze the juice of half a lime, add 2-3 tbsp. olive oil and salt to taste.
Blend everything until a homogeneous mixture.
Pour the guacamole into a bowl and add a slice of lime.
Serve in combination with roasted vegetables.
