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Main course
Oven-Roasted Vegetables with Crème Fraîche
509 kcal · 9 g protein · 55 g carbohydrates · 25 g fat per serving
15 min
Vegetarian
High-fibre
servings
15 min preparation
509 kcal / serving
Ingredients
- Carrots600 g
- Celeriac375 g
- Ciabatta0.5 pcs
- Crème fraîche200 g
- Fresh rosemary1 sprig
- Garlic cloves2
- Olive oil4 tbsp
- Pepper1 tsp
- Salt2 tsp
- Sweet paprika1 tbsp
- Waxy potatoes750 g
Method
- Preheat the oven to 200 °C (390 °F). Wash the potatoes and carrots, peel the celeriac and cut everything into wedges. Finely chop the garlic.
- Put the vegetables in a bowl with the paprika, salt, pepper, garlic and 2 tbsp of olive oil and mix everything well.
- Spread the vegetables on a baking tray lined with aluminium foil and bake them for 20 minutes in the middle of the oven. Turn them with a spatula and bake for another 15 minutes.
- In the meantime, cut the ciabatta into bite-sized pieces. Reduce the oven temperature to 175 °C (350 °F), mix the bread into the vegetables, drizzle the remaining oil over it and finish everything in 10 minutes.
- Pluck the rosemary needles from the sprig and sprinkle them over the finished vegetables. Serve with the crème fraîche.
Allergens: Celery, Gluten, Milk
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