Summary

Ingredients

• 1 medium beetroot, raw
• 1 parsnip (s) or parsley root
• 6 medium mushrooms, white or brown
• 2 medium carrot (s)
• 4 small potatoes
• 2 cloves garlic
• 2 small onion (s), red
• 2 tablespoon oil, neutral (e.g. sunflower oil)
• 60 g oat cream cheese with herbs (double cream settin)
• 100 g cream cheese, reduced fat
• some Milk
• 3 sprigs rosemary, fresh
• Rosemary, dried
• thyme
• oregano
• marjoram
• salt and pepper
• 2 walnuts, chopped

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Instructions

1. Wash the vegetables, peel them if necessary, cut them into bite-sized pieces and place in a large bowl. Quarter the onion, chop the garlic and add to the bowl.
2. Pour the oil over it, season with salt and pepper and season with thyme, oregano and marjoram to taste. Mix everything well and spread on a baking sheet lined with baking paper. Place the rosemary sprigs between the vegetables.
3. Bake in the oven at approx. 170 ° C (convection) on the middle rack for approx. 35 minutes. Stir a little twice in between. The baking time varies depending on the size of the vegetable pieces, so it is best to test with a fork.
4. In the meantime, mix the goat`s cream cheese with the cream cheese to make a dip, if necessary add some milk if it is too firm. Season with a little salt, pepper, rosemary (dried), thyme, garlic to taste. If you like, you can just use goat`s cream cheese, but it tastes a bit too strong for me on its own.
5. Serve the finished vegetables with the dip, sprinkle the walnuts over the dip. Fresh baguette goes very well with it. The vegetables can also e.g., can be varied with celery or pumpkin.