Tinned Vegetable Potatoes

Name: Tinned Vegetable Potatoes
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 1 Garlic clove; 3 Stem(s) Parsley; 300 g Schmand; 250 g Low-fat curd; 6 drop of Tabasco; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 800 g new small potatoes; 3 TABLESPOONS Oil; 400 g Carrots; 2 red peppers; 300 g Courgette; 2 Federation Spring onions; 100 g Bacon; 2 stem(s) Thyme

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

1 Garlic clove
3 Stem(s) Parsley
300 g Schmand
250 g Low-fat curd
6 drop of Tabasco
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
800 g new small potatoes
3 TABLESPOONS Oil
400 g Carrots
2 red peppers
300 g Courgette
2 Federation Spring onions
100 g Bacon
2 stem(s) Thyme

Directions

1
Peel and finely chop the garlic. Wash parsley, dab dry and chop finely. Mix sour cream, quark, garlic, parsley and Tabasco. Season to taste with salt, pepper and sugar. Wash the potatoes thoroughly and put them on the fat pan of the oven.
2
Drizzle oil over them and mix briefly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for approx. 30 minutes. In the meantime, peel carrots, cut them in half lengthwise and cut into pieces. Quarter the peppers, clean, wash and cut into pieces. Wash and clean the zucchini and cut into thin slices. Clean, wash and chop spring onions. Halve bacon strips and add after about 10 minutes. Add bell peppers, carrots and thyme after 4-5 minutes. Season with salt and pepper. Mix vegetables well.
3
Halve bacon strips and add after about 10 minutes. Add bell peppers, carrots and thyme after 4-5 minutes. Season with salt and pepper. Mix vegetables well. Add zucchini and spring onions and cook for the last 3-4 minutes. Season again with salt and pepper if necessary. Serve with the dip
4
With 6 people: