Oven winter vegetables & dip
Recipe by Pati @homecookingstories
In the Benoo kit:
Pumpkin, parsnip, red cabbage or beetroot, thyme, potatoes, onion, cream cheese. lamb’s lettuce
What you need at home:
Rapeseed oil, Mustard (optional), honey (optional), apple vinegar, salt and pepper
Total cooking time (incl. resting time): approx. 35 min.
You will need: an oven and baking paper
#1 Pumpkin-red cabbage or beetroot – parsnip – thyme
Preheat the oven to 180 degrees Celsius and line two baking sheets with baking paper.
Wash and core the pumpkin and cut it into thin slices (0.5 cm).
Remove the outer skin from the red cabbage or beetroot and cut it into thin slices as well.
Peel the parsnip and cut it into thin sticks (0.5-3 cm)
Mix the 2 tsp oil with the salt, pepper and thyme and marinate the vegetables with it.
Put the marinated vegetables on the baking tray.
#2 Potatoes – Onions
Wash the potatoes thoroughly and halve or quarter them
Peel the onion and finely dice it.
Mix 1tsp mustard (optional), 1 tsp honey (optional), 2,5 tsp oil and salt and pepper in a large bowl, add the onions and potatoes, mix with the marinade and then place the potatoes one by one on the same baking tray.
Bake the potatoes and vegetables together for about 20-30 minutes.
#3 Lettuce-cream cheese
During the baking time, mix 1 tsp of mustard (optional), 2,5 tsp of oil, 1 tsp of apple vinegar, salt and pepper with the lettuce.
Mix the cream cheese with salt and pepper, this is a dip for the cooked vegetables.