Hidden object "our little vegetable garden"

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4.3 4
What a throng - wonderful! In our small vegetable garden there is a lot to discover: from carrots to small potatoes to spring onions. But the dressing tastes best!
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 400 g Carrots
  • 300 g Parsnips
  • 1 collar Spring onions
  • 800 g very small potatoes (triplets)
  • 125 g Ajvar (spicy paprika preparation; glass)
  • 1 Organic Lemon
  • 7-10 Tbsp salt, pepper
  • 4 TABLESPOONS Oil
  • 300 g Frozen princess beans
  • 150 g Fresh goat cheese roll

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel and wash carrots and parsnips. Cut carrots diagonally into thick slices, parsnips into 1 1⁄2 cm cubes. Clean and wash spring onions. Wash potatoes thoroughly and cut larger ones in half.

  2. 2

    Mix the ajvar, lemon zest, 1 teaspoon salt, 6 tablespoons water and oil. Mix carrots, parsnips, potatoes and frozen beans on a fat pan (deep baking tray) with the ajvar marinade. Finally add the spring onions.

  3. 3

    Bake in a hot oven for 45-50 minutes. Crumble the goat's cream cheese. Remove the tray and spread the cheese on top. Season with a little pepper.

Nutrition Facts

KCAL
410 kcal
CARBS
54 g
FATS
15 g
PROTEINS
12 g