Baked potatoes with Cabanossi

Name: Baked potatoes with Cabanossi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Garlic cloves; 1 bunch (600 g) Carrots, with green; 1.2 kg medium firm boiling potatoes; 3 Branches of rosemary; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (250 g) Perennial celery; 1 (200 g) Cabanossi Sausage; 200 g Sheep's cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Garlic cloves
1 bunch (600 g) Carrots, with green
1.2 kg medium firm boiling potatoes
3 Branches of rosemary
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (250 g) Perennial celery
1 (200 g) Cabanossi Sausage
200 g Sheep's cheese

Directions

1
Peel the garlic and crush it coarsely. Carrot green, cut off to 2 cm. Peel and wash carrots, cut in half lengthwise and crosswise. Peel, wash and halve potatoes. Pluck rosemary needles from the stems, wash and chop finely.
2
Place the garlic, carrots and potatoes on the oven pan and sprinkle with olive oil. Sprinkle with rosemary. Season with salt and pepper. Cook the baked potatoes in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.
3
In the meantime clean, wash and cut the celery into pieces. Halve the cabanossi and cut into pieces. After 30 minutes add cabanossi and celery to the baked potatoes, crumble the feta cheese over it and cook until done.