Creamy Vegetables with Ginger Cream and Root Baguette

5 from 8 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 76 kcal


Creamy vegetables:

  • 2 Pc. Onions
  • 200 g Sweet potatoes
  • 200 g Carrots
  • 1 tbsp Butter
  • 100 g Creme fraiche Cheese
  • 1 Pc. Dried chilli pepper
  • 600 ml Vegetable stock
  • Nutmeg
  • Salt
  • Pepper

Ginger cream:

  • 200 ml Cream
  • 1 tsp Ginger

Root baguette:

  • 200 g Wholemeal rye flour
  • 800 g Wheat flour type 550
  • 680 ml Lukewarm water
  • 20 g Yeast fresh
  • 4 tsp Salt


Creamy vegetables:

  • Steam the onions in the butter until translucent. Add the potatoes, carrots and the vegetable stock and simmer for approx. 15 minutes until soft.
  • Add the remaining ingredients and puree everything together. Season to taste with the spices.

Ginger cream:

  • Mix the cream with the fresh ginger and whip until stiff. Add a teaspoon of ginger cream to the soup and serve hot.

Root baguette:

  • For the dough, mix both types of flour and the crumbled yeast as well as the salt with 680 ml of lukewarm water.
  • Then knead all the ingredients into a yeast dough and place in a large bowl. Cover and let rise at room temperature for three hours or in the refrigerator overnight.
  • Preheat the oven to 250 ° C (top / bottom heat). Wet the work surface or dough mat with a little water and carefully place the damp dough on it.
  • Do not knead the dough anymore. Divide into three equal portions with slightly moistened hands.
  • Carefully pull out each portion of dough, each strand of dough should be around 35 cm long. Moisten your hands again and again. Shape three long breadsticks in this way.
  • Finally, turn the breadsticks several times in order to get the typical root shape.
  • Place the shaped loaves on the existing baking sheet with enough space between them and bake for 30 minutes.


Serving: 100gCalories: 76kcalCarbohydrates: 3.3gProtein: 1.5gFat: 6.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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