Baked root vegetables

Ingredients for 2 servings:

• 300 g carrot(s), possibly different colors
• 100 g leek
• 250 g potatoes, preferably waxy
• 100 g Jerusalem artichokes or parsnips
• 100 g celery
• 1 tbsp butter or margarine
• 1 tbsp sunflower oil
• 300 ml vegetable stock
• 1 tbsp white wine vinegar or herb vinegar
• 2 tbsp parsley, finely chopped, optional
• 2 tbsp chives, optional
• 100 g mountain cheese
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Clean and peel the carrots, and cut into small pieces or lengthwise into bite-sized pieces. Clean, wash, and slice the leeks. Peel and wash the potatoes, and cut them lengthwise into wedges. Peel, wash, and slice the Jerusalem artichokes or parsnips and celery. Heat the butter and oil in a pan. Add the potatoes and all the vegetables and fry for 4-5 minutes. Pour in the vegetable stock and vinegar, season with salt, pepper, and nutmeg, and sauté for 8-10 minutes until al dente. Preheat the oven to 200°C (400°F). Stir in the parsley and chives, and season to taste. Place the root vegetables in two ovenproof dishes. Grate the cheese and spread it over the top. Bake everything in the preheated oven for 5-10 minutes.