Braised oven vegetables with herb curd
easy
90 mins
90 mins
Ingredients
- 3 colourful peppers (about 600 g)
- 300 g Carrots
- 1 Courgettes (250-300g)
- 1 (approx. 300 g) Vegetable Onion
- 750 g new potatoes
- 3 Stem(s) Thyme
- 1-2 stem(s) Rosemary
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l lactose-free vegetable stock
- 1 small red onion
- 1/2 bunch curly parsley
- 2-3 stem(s) Dill
- 1 Beet Cress
- 500 g lactose-free low-fat curd
- 100-125 ml lactose-free milk
Directions
- 1
Clean, wash and drain the peppers, carrots and zucchini. Cut zucchini into thick slices, peppers and carrots into large pieces. Peel the vegetable onion and cut into slices.
- 2
Wash and scrub the potatoes thoroughly. Cut the potatoes in half. Wash thyme and rosemary and shake dry. Pluck off leaves or needles and chop. Put vegetables and potatoes in a large bowl and mix well with oil, chopped herbs, a little salt and pepper.
- 3
Pour into the fat pan of the oven, add the stock and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 hour. Stir 1-2 times in between. Meanwhile peel and finely dice the red onion for the herb quark.
- 4
Wash parsley and dill, shake dry and chop finely. Cut cress from the bed. Stir curd and milk until creamy. Stir in onion and herbs, except for a little bit for sprinkling, and season with salt and pepper.
- 5
Arrange the oven vegetables with the herb quark.
Nutrition Facts
380 kcal
45 g
10 g
25 g
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