Root vegetables à la Klaus

Ingredients for 3 servings:

• 1 parsnip(s)
• 1 parsley root(s)
• 400 g potatoes
• 300 g carrot(s)
• 200 g soft cheese, e.g. Géramont creamy-spicy
• 180 g soy mince, e.g. vegetarian mill mince
• 4 onions
• 3 garlic cloves
• 2 tbsp rapeseed oil
• 2 tbsp balsamic vinegar
• 1 tbsp light syrup
• 1 tsp vegetable stock powder
• 1 tbsp chili flakes, or more to taste
• 1 tbsp, heaped curry powder
• e.g. salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Peel the parsnip, parsley root, potatoes, and carrots and cut into equal-sized cubes (approx. 1 cm). Place in a saucepan and add enough water to cover the vegetables. Sprinkle with the vegetable stock and simmer for 10-12 minutes until al dente. Meanwhile, peel and thinly slice the garlic. Peel the onions and roughly chop them. Fry both in a pan with oil and caramelize with the syrup. Deglaze with the balsamic vinegar. Mix in the vegetarian mince, season with spices, and let stand briefly. Transfer to a baking dish, then add the vegetables and sprinkle with the chili flakes. Slice the cheese and arrange on top. Bake in an oven preheated to 180°C (350°F) on the middle rack for approx. 15-20 minutes. I ate the dish on its own. You can, of course, serve it with a mixed salad and bread.