Autumn Vegetables with Roquefort Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium beetroot, brushed off, no need to peel, the peel softens in the oven
- 500 g potato (s), halved
- 500 g pumpkin (se) (Hokkaido), cut into wedes
- 1 vegetable onion (s), cut into wedges
- 4 small tomato (s)
- 7 tablespoon olive oil
- Sea salt and pepper
- 2 sprigs rosemary
- 5 stalks thyme
- 4 stalks marjoram
- 3 pear (s), halved, pitted
- Walnuts, roughly chopped
- 200 g double cream cheese
- 125 ml milk
- 75 g blue cheese (Roquefort)
- 0.5 ½ onion (s), diced
Print Recipe
Pin Recipe Instructions
- Place the beetroot, potatoes, pumpkin, vegetable onion wedges and tomatoes on a baking tray, drizzle with oil, season with sea salt and pepper and sprinkle the herbs, coarsely torn, on top. Bake at 200 degrees for 45 minutes. Add the pears after 20 minutes.
- Mix half of the diced onion with Roquefort, cream cheese, milk and nuts and season with pepper if necessary.
- Serve the vegetables with the cheese cream.
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