Braised vegetables with Fetadip

Name: Braised vegetables with Fetadip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 red peppers; 4–5 Zucchini (e.g. green and yellow); 1 Pumpkin (e.g. butternut pumpkin; approx. 1 kg); 4 red onions; 3 (500 g) Parsnips; 8 Branches of rosemary; 10 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth; 2–3 Garlic cloves; 400 g Feta cheese; 500 g Whole milk yoghurt

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 red peppers
4–5 Zucchini (e.g. green and yellow)
1 Pumpkin (e.g. butternut pumpkin; approx. 1 kg)
4 red onions
3 (500 g) Parsnips
8 Branches of rosemary
10 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth
2–3 Garlic cloves
400 g Feta cheese
500 g Whole milk yoghurt

Directions

1
Clean, wash and cut the peppers and courgettes into pieces. Quarter the pumpkin and remove the seeds with a tablespoon. Peel the pumpkin and cut the flesh into slices. Peel onions and cut them into slices.
2
Peel, wash and slice the parsnips. Wash the rosemary, dab dry. Put 1 sprig aside for garnishing. Remove the needles from the remaining twigs.
3
Heat 9 tablespoons of oil in portions in a large frying pan. Sauté the vegetables, onions and rosemary needles in several portions over high heat, season each portion with salt and pepper. Remove from the pan and place on a fat pan.
4
Dissolve the stock in 1⁄4 l of hot water, pour onto the vegetables. Braise in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 25 minutes.
5
Meanwhile peel and roughly chop the garlic. Crumble the feta roughly. Finely mash both together. Stir in yoghurt and season the dip with pepper and a little salt.
6
Remove the vegetables and arrange them on a plate. Garnish with the remaining rosemary. Sprinkle 1 tablespoon of oil over the dip and eat with it. Flatbread tastes good with it.