Oven-baked vegetables and potatoes with sweet apple-miso marinade and lemon onions

Ingredients for 2 servings:

• 900 g potatoes, waxy
• 300 g carrot(s)
• 250 g mushrooms, brown
• 125 g onion(s)
• 50 g chicory
• 40 g miso paste, dark
• 80 ml apple juice, naturally cloudy
• ¼ tsp Sriracha sauce
• 40 g raw cane sugar
• 2 tsp sesame oil, toasted
• 1 tsp smoked paprika powder
• ½ lemon(s), juice
• 2 tbsp sesame seeds, roasted
• 4 tsp balsamic vinegar, dark
• a few stalks of parsley
• n. B. Pepper, black, coarse, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegan and low-fat

Peel the potatoes and cut into bite-sized, not too small cubes. Rinse the cubes in water to remove some of the starch, then let them drain. Peel the carrots, quarter them lengthwise, and then cut into roughly 2 cm thick pieces. Clean the mushrooms and quarter them or cut them smaller, depending on their size. Peel the onions, remove the root, and then slice the onion crosswise to the original root into thin strips. Separate the chicory leaves, rinse them briefly, and then slice them crosswise into thin strips. Wash the parsley, shake dry, and chop. Place the onions in a bowl and pour over freshly squeezed lemon juice. Let marinate until ready to use. Preheat the oven to 220°C (top/bottom heat). Place the potatoes in a large casserole dish and bake on the oven rack at 220°C (top/bottom heat) for 10 minutes, opening the oven door occasionally to let the steam escape. Then add the carrots and mushrooms and bake for another 10 minutes. Once again, open the oven door briefly to allow the steam to escape. Meanwhile, in a small saucepan, heat the apple juice and raw cane sugar together, then stir in the miso paste. Bring everything to a boil and simmer over medium heat for about 7-8 minutes, then reduce slightly until thickened. Remove the marinade from the heat, add the sriracha sauce, sesame oil, and smoked paprika, and stir to combine. Set the oven to 250°C and use the infrared grill. Briefly remove the casserole dish from the oven and pour the marinade over the vegetables and potatoes. Mix everything well to ensure the vegetables are evenly marinated. Sprinkle the lemon-marinated onions over the onions and drizzle the remaining lemon juice over the vegetables. Move the oven rack to the upper third and return the casserole dish to the oven. Grill everything for about another 15 minutes. Then remove the casserole dish from the oven, arrange the raw chicory strips and parsley on top. Drizzle with balsamic vinegar, sprinkle with toasted sesame seeds and coarsely ground pepper, and mix gently again if desired. Notes: The onions marinated in lemon juice give the dish the necessary acidity. The raw chicory strips complete the overall flavor with some additional bitter aromas. Apart from the small amount of sesame oil, which is mainly used for flavor, the dish requires no oil. Tips/additions: Vegetarians can add cubed, creamy blue cheese in the last 10 minutes, but then the dish will no longer be low-fat. If you prefer meat, you can alternatively or additionally scatter crispy fried chicken on top when serving.