John Myers
Ingredients for 4 servings:
- 3 m.-large beetroot, brushed, peeling not necessary, the skin will soften in the oven
- 500 g potatoes, halved
- 500 g pumpkin(s) (Hokkaido), cut into wedges
- 1 vegetable onion(s), in wedges
- 4 small tomatoes
- 7 tbsp olive oil
- Sea salt and pepper
- 2 sprigs rosemary
- 5 stalks of thyme
- 4 sprigs of marjoram
- 3 pears, halved, pitted
- Walnuts, coarsely chopped
- 200 g double cream cheese
- 125 ml milk
- 75 g blue cheese (Roquefort)
- ½ onion(s), diced
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
easy to prepare
Place the beets, potatoes, pumpkin, sliced onions, and tomatoes on a baking sheet, drizzle with oil, season with sea salt and pepper, and sprinkle with the coarsely torn herbs. Bake at 200°C for 45 minutes. Add the pears after 20 minutes. Mix the diced onion half with the Roquefort, cream cheese, milk, and nuts, and season with pepper if desired. Serve the vegetables with the cheese spread.
Facebook Comments