Oven Pumpkin with Potatoes, Apples and Beetroot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 850 g Hokkaido pumpkin (se)
- 600 g potato (s), mainly waxy
- 4 small beetroot, approx. 280 - 300 g
- 4 small apples, approx. 500 g
- 5 tablespoon olive oil
- salt and pepper
- 20 g pumpkin seeds
- 50 g sour cream
- 1 teaspoon honey
- 0.5 ½ bunch chives
- 2 teaspoons horseradish from the jar
Print Recipe
Pin Recipe Instructions
- Peel the potato and beetroot and cut into wedges, then mix with 3 tablespoons of oil, salt and pepper. Place on a baking sheet and cook in the preheated oven, top / bottom heat 200 ° C / fan oven 175 ° C for approx. 20 - 25 minutes.
- Halve, core and cut the pumpkin into wedges. Quarter the apples and remove the core. Mix with 2 tablespoons of oil, salt and pepper and add with the pumpkin seeds and possibly 6 stalks of marjoram and cook for another 20-25 minutes. Turn the vegetables over in between.
- Cut the chives into fine rolls. Mix the sour cream with the horseradish, honey and chives, put something aside to sprinkle. Season to taste with salt and pepper. Sprinkle with the chives and serve with the pumpkin.
- Briefly roasted meat goes well with it.
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