Summary

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

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Instructions

1. 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.
2. Clean and wash the peppers and cut into small pieces.
3. Thoroughly brush new potatoes under running water. Then halve with the peel, halve again lengthways and cut these pieces in the middle.
4. 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.
5. 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.
6. After 20 minutes, turn the vegetables with a spatula and cook for another 15-20 minutes.
7. 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.
8. Serve with the baked vegetables.
9. Total 14 p. / With 2 servings per serving 7 p.