Summary

Ingredients

• 1 bell pepper (s), green
• 2 carrot (s)
• 100 g beetroot (vacuum packed)
• 200 g pumpkin meat
• 1 packet HENGLEIN potato noodles (= 500 g)
• 2 tablespoon vegetable oil
• sea-salt
• Pepper, more colorful, freshly ground
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ curry
• 100 g quark
• 100 g sour cream
• 100 g sour cream
• 3 tablespoon mayonnaise
• 1 teaspoon white wine vinegar
• sugar
• 1 bunch chives

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Instructions

1. 1. Halve the peppers, clean and wash, peel and wash the carrots and beetroot and cut into strips with the pumpkin and peppers. Spread the vegetables and potato noodles on a baking sheet lined with baking paper, drizzle with oil and season with salt, pepper, cumin and curry.
2. 2. Cook the potato and vegetable mixture in a preheated oven at 180 ° C (fan oven: 160 ° C) for about 25 minutes, turning occasionally.
3. 3. Mix the quark, sour cream, sour cream and mayonnaise and season with vinegar, salt, pepper and sugar. Wash the chives, pat dry, cut into fine rings, add to the sour cream and stir. Serve warm oven-baked noodles for dipping with sour cream.
4. Per serving:
5. kJ / kcal: 2061/498
6. EW: 10.3 g
7. F: 27.7 g
8. KH: 50.1 g
9. BE: 4