Root vegetable pan with cinnamon, honey and ginger

Ingredients for 2 servings:

• 3 small carrots
• 3 small potatoes, mainly waxy
• 1 small parsnip(s)
• 1 large sweet potato(s)
• 1 bell pepper(s)
• 1 parsley root(s)
• 1 beetroot
• 1 piece(s) ginger root, maximum 1 cm
• 1 tsp, heaped honey
• 1 tbsp, sautéed cinnamon
• 1 tsp, leveled pepper
• 1 pinch of salt
• 1 handful of cheese, grated
• some fat for frying
• some butter for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

to be served in small pans or in a casserole dish

Briefly pre-boil the potatoes. Meanwhile, slice or dice all the vegetables to the desired size (I recommend 1-2 cm cubes or quartering the slices). Then briefly toss everything (except the sweet potato) in a pan for a maximum of 5 minutes. Now add the sweet potato, spices, honey, and ginger. Tip: Use ginger sparingly, as it quickly becomes overpowering. Once everything is evenly mixed and lightly caramelized, pour into small, ovenproof, buttered pans or a larger casserole dish. Spread the cheese on top. Place the casserole in a hot oven at 200°C (top/bottom heat) and bake for 10 minutes. The vegetables should still be firm to the bite. If you prefer them softer, simply increase the cooking and baking time. Tip: For a vegan version, simply omit the honey and grated cheese or replace them with a substitute.