Braised summer vegetables with garlic potato cream

Name: Braised summer vegetables with garlic potato cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 500 g Potatoes; 12 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Aubergines (approx. 200 g each); 2 Courgettes (about 200 g each); 3 Peppers (e.g. green, yellow and red); 500 g Tomatoes; 1 (approx. 250 g) Vegetable Onion; 1/2 bunch Rosemary and thyme; 5-8 TABLESPOONS + 1/8 l + 1 tablespoon olive oil; 2 TABLESPOONS white balsamic vinegar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

500 g Potatoes
12 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Aubergines (approx. 200 g each)
2 Courgettes (about 200 g each)
3 Peppers (e.g. green, yellow and red)
500 g Tomatoes
1 (approx. 250 g) Vegetable Onion
1/2 bunch Rosemary and thyme
5-8 TABLESPOONS + 1/8 l + 1 tablespoon olive oil
2 TABLESPOONS white balsamic vinegar

Directions

1
Peel, wash and roughly dice the potatoes. Peel garlic. Cook potatoes and 4 garlic cloves in salted water for about 20 minutes. Clean and wash the vegetables. Cut aubergines, zucchini and peppers into large pieces. Peel onion and cut into slices.
2
Wash the herbs and, except for some thyme, chop them coarsely if necessary. Halve 5 cloves of garlic and put them with prepared vegetables and herbs on a fat pan or in a large frying pan. Season everything with salt and pepper. Drizzle 5-8 tablespoons of oil over it. Braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes, turning several times. Finely chop the rest of the thyme. Cut 3 garlic cloves into fine slices. Drain the potatoes and garlic, collecting the cooking water. Finely mash the potatoes, garlic, almost 100 ml cooking water and 1/8 litre oil. Stir in vinegar and thyme. Season to taste with salt and pepper. Heat 1 tablespoon of oil in a frying pan.
3
Drain the potatoes and garlic, collecting the cooking water. Finely mash the potatoes, garlic, almost 100 ml cooking water and 1/8 litre oil. Stir in vinegar and thyme. Season to taste with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the garlic slices until golden brown. Take them out and let them drip off on kitchen paper. Season vegetables again. Serve with some potato cream. Sprinkle with roasted garlic. Add the rest of the potato cream. Delicious with baguette bread
4
Take them out and let them drip off on kitchen paper. Season vegetables again. Serve with some potato cream. Sprinkle with roasted garlic. Add the rest of the potato cream. Delicious with baguette bread
5
Drink: cold beer