Tin vegetables with herb curd cream
very easy
75 mins
75 mins
Ingredients
- 600 g Potatoes (mainly waxy)
- 1/2 (approx. 500 g) Hokkaido Pumpkin
- 2 (approx. 300 g) small zucchini
- 2 Branches of rosemary
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS + 2 tsp olive oil
- 250 g red and yellow cherry tomatoes
- 250 g medium sized white mushrooms
- 1 collar Chives
- 1 collar Parsley
- 500 g Low-fat curd
- 100 ml low-fat milk (1.5% fat)
- 4-5 Tbsp Mineral water
Directions
- 1
Wash, peel and quarter the potatoes and put them in cold water. Remove seeds from the pumpkin, cut pumpkin into slices. Wash zucchini, dab dry and cut into thick slices. Wash the rosemary and pluck roughly into pieces
- 2
Drain the potatoes and put them in a large bowl with the pumpkin slices, zucchini and rosemary. Season with salt and pepper, pour 2 tablespoons of olive oil over it and mix everything well. Spread 1 teaspoon of oil on a fat pan of the oven (33 x 39 cm). Spread the vegetables on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes
- 3
Wash and drain the cherry tomatoes. Clean the mushrooms. Put the tomatoes and mushrooms into the still slightly oily bowl, season with salt and pepper, add 1 tsp. oil and mix well. After 20-25 minutes, add to the remaining vegetables in the fat pan, turning the vegetables on the fat pan if necessary.
- 4
Wash the chives and parsley and shake dry. Cut the chives into fine rolls and chop the parsley. Mix quark, milk and mineral water until creamy. Stir in herbs, except for a little bit for sprinkling, and season with salt and pepper. Add the herb curd cream to the baked vegetables
Nutrition Facts
320 kcal
32 g
9 g
25 g
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