Oven vegetables with radish quark

Name: Oven vegetables with radish quark
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Knobloch toes; 400 g Finger carrots; 4 small kohlrabi; 1 R; 2 small bunch of spring onions; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Radishes; 1 Pot of chervil; 500 g Edible quark (20 % fat); 5-6 Tbsp Milk; 7-10 Tbsp coarse black pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Knobloch toes
400 g Finger carrots
4 small kohlrabi
1 R
2 small bunch of spring onions
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Radishes
1 Pot of chervil
500 g Edible quark (20 % fat)
5-6 Tbsp Milk
7-10 Tbsp coarse black pepper

Directions

1
Peel and halve the garlic. Peel and clean carrots and kohlrabi. Halve the kohlrabi and cut into slices. Clean and wash the pointed cabbage and spring onions. Cut the pointed cabbage into about 12 thin slices.
2
Cut spring onions into pieces of about 3 cm. Put kohlrabi and pointed cabbage on a baking tray and drizzle with 2 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
3
Add the carrots, spring onions and garlic halfway through. Sprinkle again with 2 tablespoons of oil and season with salt and pepper. Wash and clean the radishes and cut into thin strips.
4
Wash the chervil and chop finely, except for 4 stems. Mix quark, milk, radish and half of the chervil and season with salt and coarse pepper. Remove the vegetables from the oven, add half of the chopped chervil and mix well.
5
Garnish vegetables with chervil and serve with the dip.