Winter Ratatouille from the oven

Name: Winter Ratatouille from the oven
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small rutabaga (approx. 1 kg); 400 g Carrots; 200 g Celery; 2 Onions; 2 Branches of rosemary; 6 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Tomatoes; 100 ml Vegetable broth; 1-2 TEASPOONS Honey; 2 stem(s) Peppermint and parsley; 150 g Greek cream yoghurt; 1 Garlic clove; 150 g black olives without stone

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Those who know the classic ratatouille only with summery vegetables should now pay attention. Because it tastes much better with seasonal winter vegetables!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small rutabaga (approx. 1 kg)
400 g Carrots
200 g Celery
2 Onions
2 Branches of rosemary
6 Stem(s) Thyme
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) Tomatoes
100 ml Vegetable broth
1-2 TEASPOONS Honey
2 stem(s) Peppermint and parsley
150 g Greek cream yoghurt
1 Garlic clove
150 g black olives without stone

Directions

1
Peel and chop the turnip. Peel, wash and slice the carrots. Clean, wash and slice the celery. Peel and slice onions. Wash rosemary and thyme, shake dry
2
Place prepared vegetables and herbs in the fat pan of the oven, drizzle with oil and season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 30 minutes. Coarsely chop the tomatoes and add them to the rest of the vegetables after about 20 minutes. Pour on the stock. Season with honey
3
For the yoghurt dip, wash mint and parsley, shake dry, pluck leaves from the stalks and chop. Mix yoghurt and herbs, season to taste with salt and pepper
4
For the tapenade, peel the garlic. Finely chop the olives and garlic with a hand blender and season with pepper. Arrange ratatouille and dips. Bread tastes good with it