Roasted Roasted Vegetables with Herb Quark
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 medium potato (s)
- 2 sweet potato (s)
- 1 bunch carrot (s)
- 5 small beets
- 1 small butternut squash (se)
- 1 vegetable onion (s)
- 3 tablespoon oil
- 300 g quark
- 1 bunch dill
- 1 bunch chives
- salt and pepper
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Wash the potatoes well and cut into wedges. Peel the sweet potatoes and cut into wedges. Clean the carrots and cut into pieces - halve lengthways if necessary. Peel and core the pumpkin and cut into wedges. Peel the vegetable onion and cut into wedges. Peel the beetroot and cut into wedges (caution, make it under running water and use porcelain - beetroot juice colors!) All vegetables should be roughly the same size and thickness.
- Now put everything in a bowl. Add the oil, season with salt, pepper and stir well so that the vegetables are coated as thinly as possible with the oil. Then place on a greased tray - the vegetables should cover the tray in one layer. If necessary, it is better to use two trays.
- Preheat the oven to 200 ° C. Put the tray in the hot oven and bake in it for about 30-40 minutes, until the vegetables are soft and brown crusts have formed.
- Tip: work with circulating air for two trays (be careful, it will dry out faster then) or change the rails halfway through the cooking time.
- Clean and chop the herbs and mix with quark. Then salt and pepper.
- Variation: Use horseradish instead of dill.
- Serve together. We eat it as a complete and wholesome main course. But it is also a delicious side dish for pan-fried foods.
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