Root vegetable salad from the oven |
Admittedly, the term "root vegetable salad" is probably not worry at first go for culinary capers them. But let's be honest: we have November! No rooster crows after saisonverirrten, Spanish greenhouse tomatoes, "harvest-fresh" strawberries from Morocco or winged asparagus from Peru or Mexico.
In supermarkets shelves are overflowing with adventurous varieties vegetables, salad and fruit and unfortunately, unfortunately, is the longer the more well to the market stalls of big cities is hardly any difference between the seasons longer recognizable. "Customers want this, too!" Is the excuse sloppy many traders. Nonsense! I maintain stoutly who buys on the market that has a very sensitive fruit salad decoration understanding of the change of each season.
The fact is, namely: in autumn and winter there with us no shortage of fresh vegetables and fruit. On The Contrary! Beets, turnips, fennel, squash, white, yellow and red carrots, leeks, radishes, brussel sprouts, parsley, parsnips, Jerusalem fruit salad decoration artichokes, celeriac is a comfortable fruit salad decoration transition to the local Farmer's Market opens a treasure chest full of perfumed autumnal heart and soul.
And it's actually pretty fun when you are faced with the colorful selection at the stand and the offer theoretically sorted according to what's under the ground or directly on the ground could soak up all summer energy and is now composed in your head into a coherent court.
The beauty of following recipe is simplicity that it takes to prepare. Wash, peel, snip, feet up! The rest is done by the stove. And does his job well. In this way, dry cooked in the heat, the flavor of the roots intensified even more. Then only fix touch the vinaigrette, pour over the hot vegetables and down in the mouth with it.
As a main meal for 4 people 6 carrots, best interracial 6 small, blue potatoes 2 parsnips 2 small beets (beetroot) 2 small turnips 4 salsify 1 red onion 1 clove of garlic 150 g radishes 4 sprigs thyme 2 tablespoons honey 3 tablespoons olive oil 2 tablespoons balsamic balsamic vinegar 1 tsp cumin 130g goat's soft cheese 100 g grated Sbrinz AOP,
For the Sbrinz chips: Sbrinz form with a teaspoon fruit salad decoration on the covered with baking paper to mounds of 3-5 cm diameter and flatten slightly. In the middle of the pre-heated to 220 C oven bake 4-7 minutes. Remove, let cool slightly.
Then the vegetables are washed clean and peeled. If you like to leave unpeeled also, for example, the carrots but finally fruit salad decoration stuck just below the shell heaps of healthy vitamins in it. When peeling the salsify ensure that their wearing gloves and the roots then walk straight into being canned lemon juice with water, so they do not turn brown unappetizing.
Cut all the vegetables fruit salad decoration up and then with onion into large, but bite-sized pieces. The oven to 180 C preheat. In a small bowl, olive oil, 1 tablespoon honey, cumin and mix balsamic vinegar and season with salt and pepper.
Put the vegetables in an ovenproof dish. The garlic bulb in half and give together with half of the thyme vegetables. The above-described up mixed marinade over the vegetables trickle, mix thoroughly and put it. In the oven for about 40-50 minutes
Divide the goat soft cheese into bite-sized slices and fry them slowly over medium heat in a touch of olive oil. After the first pass, contact the remaining thyme sprigs and sprinkle the cheese to pieces with 1 tablespoon honey evenly. fruit salad decoration Continue to cook again a few minutes, until the cheese begins to melt slowly.
Once the vegetables from the oven, give the provided vinaigrette still hot about it and mix thoroughly. Season fruit salad decoration as needed with additional salt and pepper, some halved radishes on top and serve with the goat soft cheese and Sbrinzchips immediately.
30 Responses to "root vegetable salad from the oven"
I agree with you Marco, there is now so delicious winter vegetables because I do not need exotic, roasted vegetables is always great, the taste brings out really well, and you have very little work, also important. :-) Lg Marlies
Absolutely, because the sheer power of nature's inside! Tastes me that is at least as good as the classic summer vegetables! And if you take does not have to spend hours in the kitchen rumhampeln, that's fruit salad decoration also quite enjoyable;)
Yeah, that's fruit salad decoration right up my alley! Blast! For me, roasted vegetables is almost weekly fruit salad decoration on the table, but your version is of course wiedermal high-end. : D Great idea to conjure up a salad of it, especially the presentation is very chic! These cookies hmm ... you can hear almost feel the crunch in the mouth. Now you have me
Admittedly, the term "root vegetable salad" is probably not worry at first go for culinary capers them. But let's be honest: we have November! No rooster crows after saisonverirrten, Spanish greenhouse tomatoes, "harvest-fresh" strawberries from Morocco or winged asparagus from Peru or Mexico.
In supermarkets shelves are overflowing with adventurous varieties vegetables, salad and fruit and unfortunately, unfortunately, is the longer the more well to the market stalls of big cities is hardly any difference between the seasons longer recognizable. "Customers want this, too!" Is the excuse sloppy many traders. Nonsense! I maintain stoutly who buys on the market that has a very sensitive fruit salad decoration understanding of the change of each season.
The fact is, namely: in autumn and winter there with us no shortage of fresh vegetables and fruit. On The Contrary! Beets, turnips, fennel, squash, white, yellow and red carrots, leeks, radishes, brussel sprouts, parsley, parsnips, Jerusalem fruit salad decoration artichokes, celeriac is a comfortable fruit salad decoration transition to the local Farmer's Market opens a treasure chest full of perfumed autumnal heart and soul.
And it's actually pretty fun when you are faced with the colorful selection at the stand and the offer theoretically sorted according to what's under the ground or directly on the ground could soak up all summer energy and is now composed in your head into a coherent court.
The beauty of following recipe is simplicity that it takes to prepare. Wash, peel, snip, feet up! The rest is done by the stove. And does his job well. In this way, dry cooked in the heat, the flavor of the roots intensified even more. Then only fix touch the vinaigrette, pour over the hot vegetables and down in the mouth with it.
As a main meal for 4 people 6 carrots, best interracial 6 small, blue potatoes 2 parsnips 2 small beets (beetroot) 2 small turnips 4 salsify 1 red onion 1 clove of garlic 150 g radishes 4 sprigs thyme 2 tablespoons honey 3 tablespoons olive oil 2 tablespoons balsamic balsamic vinegar 1 tsp cumin 130g goat's soft cheese 100 g grated Sbrinz AOP,
For the Sbrinz chips: Sbrinz form with a teaspoon fruit salad decoration on the covered with baking paper to mounds of 3-5 cm diameter and flatten slightly. In the middle of the pre-heated to 220 C oven bake 4-7 minutes. Remove, let cool slightly.
Then the vegetables are washed clean and peeled. If you like to leave unpeeled also, for example, the carrots but finally fruit salad decoration stuck just below the shell heaps of healthy vitamins in it. When peeling the salsify ensure that their wearing gloves and the roots then walk straight into being canned lemon juice with water, so they do not turn brown unappetizing.
Cut all the vegetables fruit salad decoration up and then with onion into large, but bite-sized pieces. The oven to 180 C preheat. In a small bowl, olive oil, 1 tablespoon honey, cumin and mix balsamic vinegar and season with salt and pepper.
Put the vegetables in an ovenproof dish. The garlic bulb in half and give together with half of the thyme vegetables. The above-described up mixed marinade over the vegetables trickle, mix thoroughly and put it. In the oven for about 40-50 minutes
Divide the goat soft cheese into bite-sized slices and fry them slowly over medium heat in a touch of olive oil. After the first pass, contact the remaining thyme sprigs and sprinkle the cheese to pieces with 1 tablespoon honey evenly. fruit salad decoration Continue to cook again a few minutes, until the cheese begins to melt slowly.
Once the vegetables from the oven, give the provided vinaigrette still hot about it and mix thoroughly. Season fruit salad decoration as needed with additional salt and pepper, some halved radishes on top and serve with the goat soft cheese and Sbrinzchips immediately.
30 Responses to "root vegetable salad from the oven"
I agree with you Marco, there is now so delicious winter vegetables because I do not need exotic, roasted vegetables is always great, the taste brings out really well, and you have very little work, also important. :-) Lg Marlies
Absolutely, because the sheer power of nature's inside! Tastes me that is at least as good as the classic summer vegetables! And if you take does not have to spend hours in the kitchen rumhampeln, that's fruit salad decoration also quite enjoyable;)
Yeah, that's fruit salad decoration right up my alley! Blast! For me, roasted vegetables is almost weekly fruit salad decoration on the table, but your version is of course wiedermal high-end. : D Great idea to conjure up a salad of it, especially the presentation is very chic! These cookies hmm ... you can hear almost feel the crunch in the mouth. Now you have me
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