A dish of baked root vegetables – a detailed recipe for cooking.
The author of the recipe is Wolfgang Pak, a professional chef, culinary writer
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1-2 peeled and sliced kohlrabi in thick slices
- 6-8 well washed and cut in half tubers elongated potatoes
- 8-12 peeled thin carrots
- 8-12 peeled young turnips
- 1-2 peeled and cut diagonally into slices 2.5 thick see parsnip root
- 1-2 large peeled and chopped thick slices beets
- 1 peeled and cut in half, and halves across, 2.5 cm thick slices. Celery root
- 1-2 peeled, cut in half, and then each half on quarters, medium-sized onion heads
- 1 cloveed unpeeled whole head of garlic
- 2-3 sprigs of fresh rosemary, sage or thyme
- Salt and ground black pepper
- Olive oil
Recipes with similar ingredients: kohlrabi cabbage, carrots, turnips turnip, potato, parsnip root, beets, celery root, onions onions, garlic, sage, thyme, rosemary
Recipe preparation:
- Preheat the oven to 205 ° C. In a large baking dish put all the vegetables and sprigs of herbs. Salt and pepper, plenty pour olive oil and mix by hand to evenly cover them with vegetables. Put the mold in the preheated oven and cook, stirring vegetables periodically until they are soft and golden brown, approximately 45 min. Serve in shape or transfer to the dish as a side dish with baked main a dish.
