Winter Ratatouille with potatoes
easy
50 mins
50 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 4 TABLESPOONS Olive oil
- 1/2 (approx. 800 g) Turnip
- 300 g Carrots
- 200 g Celery
- 2 Onions
- 2 Branches of rosemary
- 6 Stem(s) Thyme
- 1 can(s) (425 ml) Tomatoes
- 1/8 l Vegetable broth
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS Honey
- 2 stem(s) Peppermint and parsley
- 150 g Greek cream yoghurt
- 1 Garlic clove
- 150 g black olives without stone
- 7-10 Tbsp Oil
Directions
- 1
Wash the potatoes thoroughly, cut them into slices and season with salt. Spread on an oiled baking tray and sprinkle with 2 tablespoons of oil. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 40 minutes
- 2
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
- 3
Heat 2 tablespoons of oil in a large pan or frying pan. Fry the prepared vegetables for about 10 minutes while turning. After approx. 8 minutes add herbs and fry. Add the tomatoes and chop them coarsely with a spatula. Pour on the stock. Bring to the boil and season with salt, pepper and honey. Continue cooking for about 15 minutes.
- 4
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
- 5
For the tapenade, peel the garlic. Finely chop the olives and garlic with a hand blender. Season with pepper. Arrange ratatouille, potatoes and dips. Bread tastes good with it
Nutrition Facts
410 kcal
43 g
20 g
12 g
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