Baked potatoes with pumpkin, beetroot and celery

Name: Baked potatoes with pumpkin, beetroot and celery
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Hokkaido Pumpkin; 500 g beetroot; 300 g Celeriac; 1.2 kg large waxy potatoes; 1 TEASPOON coarse sea salt; 50 ml Olive oil; 3 TSP Fennel seed; 4-5 Stem(s) Oregano; 1 (250 g) Mug of sour cream; 7-10 Tbsp Juice and grated peel of 1/2 organic lemon; 7-10 Tbsp Salt; 1-2 TEASPOONS Sugar; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Hokkaido Pumpkin
500 g beetroot
300 g Celeriac
1.2 kg large waxy potatoes
1 TEASPOON coarse sea salt
50 ml Olive oil
3 TSP Fennel seed
4-5 Stem(s) Oregano
1 (250 g) Mug of sour cream
7-10 Tbsp Juice and grated peel of 1/2 organic lemon
7-10 Tbsp Salt
1-2 TEASPOONS Sugar
7-10 Tbsp Pepper

Directions

1
Peel and halve the pumpkin, remove the stalk and seeds. Quarter pumpkin and cut into slices. Peel beetroot, cut into slices. Celery peel and cut into cubes of about 1.5 cm.
2
Wash potatoes thoroughly and cut in half. Mix vegetables in a bowl with sea salt, olive oil and fennel. Spread the vegetables on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-45 minutes
3
In the meantime, wash and coarsely chop the oregano. Mix sour cream with lemon juice and zest. Season with salt, sugar and pepper. Sprinkle the oven vegetables with oregano at the end of the baking time and grill on the grill step of the oven for another 4 minutes. Remove oven vegetables from the oven. Add the sour cream dip