Summary

Ingredients

• 3 sweet potato (s)
• 2 beetroot, fresh
• 2 onion (s), red
• 2 cloves garlic
• 1 cup crème légère or cremefine for cooking
• some sunflower oil, or olive oil
• some vegetable broth
• herb butter
• 1 glass white wine, medium dry
• 2 tablespoon, heaped cream cheese (Buko India), or plain cream cheese
• 1 teaspoon, heaped paprika powder
• 1 tablespoon pepper, colored and freshly ground
• 1 bunch parsley
• 300 g Edam cheese, rated or oat cheese

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Instructions

1. Peel the beetroot, sweet potatoes and onions, cut into pieces suitable for casseroles and place in a casserole dish. Brush everything thinly with oil and sprinkle with the ground pepper.
2. Melt some herb butter in a small saucepan and toss the pressed or finely chopped garlic in it. Deglaze with white wine, add crème légère and paprika powder. Pour in a little vegetable stock and finally melt the cream cheese in it. If you like, let the sauce boil down a little. Baste the vegetables with it and place in the oven for approx. 20 minutes at 180 - 200 degrees. Then sprinkle with cheese and bake in the oven for another 15 minutes.
3. Sprinkle the chopped parsley on top before serving.