Dinner
Oven-baked root vegetables with potatoes
Calorific value:
243 kcal
1:00
1 portion
easy
Ingredients
- 1 kg fresh, cleaned root vegetables (e.g. beet, carrots, parsnips, celeriac, parsley root, kohlrabi, Jerusalem artichokes, sweet potatoes, salsify)
- 200 g raw potatoes
- 1 red onion
- 1 Clove of garlic
- 100 ml Freshly squeezed orange juice
- 2 TL Honey (or agave syrup - then it's vegan)
- 2 EL Olive oil
- Salt, pepper
- 1 Handvoll finely chopped parsley, lovage, sage, rosemary (or other herbs)
- 1 kg fresh, cleaned root vegetables (e.g. beet, carrots, parsnips, celeriac, parsley root, kohlrabi, Jerusalem artichokes, sweet potatoes, salsify)
- 200 g raw potatoes
- 1 red onion
- 1 Clove of garlic
- 100 ml Freshly squeezed orange juice
- 2 TL Honey (or agave syrup - then it's vegan)
- 2 EL Olive oil
- Salt, pepper
- 1 Handvoll finely chopped parsley, lovage, sage, rosemary (or other herbs)
preparation
step 1/5
Peel the root vegetables and potatoes and cut into small pieces.
step 2/5
Mix the orange juice, honey and olive oil with the herbs and marinate the vegetables in the mixture. Season to taste with salt and pepper.
step 3/5
Place the marinated vegetables in an ovenproof dish or on a baking tray lined with baking paper.
step 4/5
Preheat the oven to 180 degrees fan and bake the vegetables for approx. 45 minutes until golden brown.
step 5/5
Remove the vegetables from the oven and serve. Serve with an alkaline herb quark.
