Chrissis Sesame Baked Vegetables with Quark Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 tuber / s fennel
- 1 red pepper (s)
- 5 medium potato (s), new
- 2 tablespoon sesame seeds
- 1 tablespoon olive oil
- Salt and pepper, freshly ground
- paprika powder, noble sweet
- rosemary
For the dip:
- 150 g quark, lean
- 100 g yourt, 1.5%
- some sparkling mineral water
- 2 teaspoons apple cider vinegar
- 1 teaspoon agave syrup
- Salt and pepper, freshly ground
- paprika powder
- N / A herbs, freshly chopped
Print Recipe
Pin Recipe Instructions
- Wash the fennel, cut off the upper stems (green elongated stalks on the upper side) and the lower, hard roots. Halve each tubers, cut the halves into approx. 1 cm thick slices and cut them into thin, elongated pieces.
- Clean and wash the peppers and cut into small pieces.
- Thoroughly brush new potatoes under running water. Then halve with the peel, halve again lengthways and cut these pieces in the middle.
- Put the vegetables in a large freezer bag (or bowl). Add the sesame seeds, olive oil and spices. Close the bag with a clip and mix the whole thing thoroughly.
- Pile on a baking sheet lined with baking paper or baking foil and put top and bottom heat at 175 ° C on the middle rack of the oven.
- After 20 minutes, turn the vegetables with a spatula and cook for another 15-20 minutes.
- For the quark dip, whip quark, yoghurt, apple cider vinegar and agave syrup with a whisk while adding some carbonated mineral water so that it has a creamy consistency. Season well with salt and freshly ground pepper and paprika. The dip tastes very tasty if you stir in freshly chopped herbs.
- Serve with the baked vegetables.
- Total 14 p. / With 2 servings per serving 7 p.
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