Oven vegetables with Roquefort cream

Name: Oven vegetables with Roquefort cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 medium size beetroot (450 g); 500 g Potatoes; 500 g Hokkaido Pumpkin; 1 baby onion; 4-6 small tomatoes; 6-8 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 2-3 Branches of rosemary; 5-6 Stem(s) Thyme; 4-5 Stem(s) Marjoram; 3 (approx. 500 g) Pears; 2-3 TABLESPOONS Walnut kernels; 200 g Cream cheese; 1/8 l Milk; 75 g Roquefort

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 medium size beetroot (450 g)
500 g Potatoes
500 g Hokkaido Pumpkin
1 baby onion
4-6 small tomatoes
6-8 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
2-3 Branches of rosemary
5-6 Stem(s) Thyme
4-5 Stem(s) Marjoram
3 (approx. 500 g) Pears
2-3 TABLESPOONS Walnut kernels
200 g Cream cheese
1/8 l Milk
75 g Roquefort

Directions

1
Brush, clean and quarter the beetroot vigorously under water (no need to peel it, the skin becomes soft during baking). Peel, wash and halve the potatoes. Wash pumpkin, cut into slices and remove seeds. Peel onion, cut into slices. Wash tomatoes
2
Spread the prepared ingredients, except for 1 onion wedge, on the fat pan. Sprinkle with oil and season. Wash the herbs and, except for a little bit, pluck roughly. Sprinkle over the vegetables. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 45 minutes
3
Wash and halve the pears and cut out the core. After approx. 20 minutes place them on the fat pan
4
Finely dice the remaining onion wedge. Coarsely chop the walnuts. Mix cream cheese and milk until smooth. Cut cheese into pieces, stir in with onion and nuts. Season to taste with pepper and possibly a little salt. Arrange vegetables and Roquefort cream. Garnish with remaining herbs
5
Drink: mineral water