Summary

Ingredients

• 1 kg Hokkaido pumpkin (se)
• 250 g carrot (s)
• 375 g sweet potato (s)
• 125 g parsnip (s)
• 125 g suar snap peas
• 125 g potato (s)
• 3 onion (s), purple
• 1 clove garlic
• 10 tablespoon olive oil
• parsley
• salt and pepper

For the dip:

• 300 g herbal cream cheese
• 200 g crème fraîche with herbs
• 500 g cream quark
• 1 cucumber (s)
• 6 radishes
• 1 bunch chives
• 1 bunch parsley
• possibly cream
• salt and pepper
• sugar

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Instructions

1. For the pumpkin vegetables, peel the carrots, sweet potatoes, potatoes and parsnips and cut into 1.5 cm cubes. Put half of the olive oil in a bowl, squeeze a clove of garlic and add to the oil. Mix evenly with the diced vegetables. Salt and pepper. Fold in any finely chopped parsley. Spread everything on baking sheets and stew in the oven at 200 degrees for 60 - 70 minutes. Stirring occasionally. Clean the pumpkin, cut into 2 cm cubes, put the remaining oil in a bowl. Press the remaining garlic cloves through the garlic press and add to the oil. Add the pumpkin and mix well. Salt and pepper. After 15 minutes of cooking, add to the baking sheets and fold in a little. Peel and roughly chop the onions. 20 minutes before the end of the cooking time, place the onions and snow peas on the baking sheets and finish cooking. Season to taste with salt and pepper.
2. For the herb quark, peel the cucumber, grate it finely and season with salt. Put aside. Mix the cream cheese, quark and crème fraîche together. Grate half of the radishes, chop the parsley and chives and add everything. Squeeze the grated cucumber well in a sieve and fold into the quark. If necessary, stir in the cream. Season to taste with salt, pepper and a little sugar. Cut the remaining radishes into slices. Serve the pumpkin vegetables with the herb quark, decorate the quark with radish slices and serve.