Aioli to oven vegetables
very easy
90 mins
90 mins
Ingredients
- 800 g small new potatoes
- 500 g Carrots
- 2 Peppers (e.g. yellow and red)
- 4 Stem(s) Thyme
- 1 Branch rosemary
- 7-10 Tbsp Sea salt and pepper
- 3 TABLESPOONS + 1/8 l good room-warm olive oil
- 1 can(s) (425 ml) Artichoke Hearts
- 3 Garlic cloves
- 1 room-warm fresh egg yolk
- 150 g Schmand
- 2-3 stem(s) Basil
- 1 TABLESPOON Capers (glass)
- 50 g dried tomatoes in oil
Directions
- 1
For the oven vegetables, wash the potatoes thoroughly and cut in half. Peel or clean and wash the vegetables. Cut carrots diagonally into slices and peppers into pieces. Wash herbs, shake dry and chop coarsely.
- 2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Spread vegetables, potatoes and herbs on a tray. Season with salt and pepper. Drizzle 3 tablespoons of oil over them and mix everything loosely.
- 3
Cook in the hot oven for about 1 hour.
- 4
Turn vegetables from time to time. Drain artichoke hearts, cut in half and cook for the last 30 minutes.
- 5
For the aioli, peel and crush the garlic. Mix the egg yolks and garlic in a high mixing bowl with the whisks of the hand mixer. Add 1/8 l of oil, first drop by drop, then slowly in a thin stream, stirring constantly, until you have a creamy mayonnaise.
- 6
Stir in the sour cream. Season with salt and pepper.
- 7
Cut the aioli into three portions. For the basil aioli, wash the basil, shake dry, cut into strips and stir into one portion of aioli. For the tomato aioli, finely chop the capers and tomatoes and stir into another portion.
- 8
Leave a portion of aioli pure. Pour them all separately into small bowls and serve with the oven vegetables.
Nutrition Facts
670 kcal
53 g
44 g
11 g
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