Baked potatoes with vegetables and dip

Name: Baked potatoes with vegetables and dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Garlic cloves; 600 g waxy potatoes; 3 (approx. 300 g) Carrots; 3 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 250 g Herb curd; 150 g Fresh cream; 1 red, green and yellow peppers; 2 small zucchini; 3 Branches of rosemary; 1/2 bunch Basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Garlic cloves
600 g waxy potatoes
3 (approx. 300 g) Carrots
3 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
250 g Herb curd
150 g Fresh cream
1 red, green and yellow peppers
2 small zucchini
3 Branches of rosemary
1/2 bunch Basil

Directions

1
Crush garlic cloves with the ball of your hand. Peel and wash potatoes and carrots. Potatoes in columns, carrots diagonally cut into pieces. Put garlic, potatoes and carrots on a baking tray.
2
Sprinkle with olive oil and season with salt and pepper. Mix and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. In the meantime mix quark and crème fraîche.
3
Cover and chill. Quarter the peppers, clean, wash and cut into wide strips. Clean and wash the zucchini, cut in half lengthwise and cut diagonally into pieces. Wash the rosemary and shake dry.
4
Place the rosemary, peppers and zucchini on the baking tray and bake for another 15-20 minutes. In the meantime, wash the basil, shake dry and pluck the leaves from the stalks. Remove the vegetables from the oven, sprinkle the basil leaves over the vegetables and serve with the dip.