Print
Email
Add a photoServings: 8
Ingredients
- 8 ounce celeriac
- 8 ounce carrots
- 8 ounce beetroot
- 8 ounce sweet potato
- 8 ounce Jerusalem artichokes
- 8 ounce new potatoes
- 8 ounce baby onions
- 8 ounce parsnips
- 2 fl ounce extra virgin olive oil
- 1 Tbsp. white wine
- 1 Tbsp. tamari, (optional)
- 12 x cloves garlic salt and freshly grnd black pepper
- 6 sht baking parchment 20 x, (6 to 8) 20cm/8 x 8in wide
- 8 ounce quark
- 3 x cloves garlic
- 1 handf basil or possibly other herb, finely minced
Directions
- Pre-heat the oven to 190 C/375 F/Gas Mark 5.
- Scrub all the vegetables clean and cut all but the potatoes and the baby onions into 3cm/1 1/2in cubes. Fold in with the extra virgin olive oil, white wine, tamari, and salt and pepper as well as the whole peeled baby onions and the whole unpeeled garlic cloves.
- Divide the vegetables equally between the sheets of baking parchment, wrap around, folding the edges tightly together to create a bag and place closely together on an oven tray. Place in the pre-heated oven for 35-40 min and serve at once with a bowl of quark, richly seasoned with crushed garlic, salt and pepper and herbs and let people spoon some over their vegetables as needed.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 149 | |
| Calories from Fat 62 | 42% |
| Total Fat 7.04g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 59mg | 2% |
| Potassium 485mg | 14% |
| Total Carbs 20.37g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.99g | 3% |
| Protein 2.09g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
