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Categories:
celeriac carrots beetroot artichokes potatoes baby onions parsnips olive oil white wine tamari garlic salt baking parchment quark garlic basil
Viewed: 10 - Published at: 2 years agoIngredients
- 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
Method
- 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.
