Oriental oven-baked vegetables

Ingredients for 2 servings:

• 4 medium-sized potatoes or 5 – 6 small ones
• 2 m.-sized carrot(s) or 3 smaller ones
• 1 parsley root(s)
• 1 parsnip(s)
• 1 onion(s)
• 2 tbsp oil
• 1 tsp honey, liquid
• 2 tsp Ras el Hanout
• 1 pinch of salt
• n. B. Feta cheese, 100 g – 150, optional
• 200 g whole milk yogurt, pure – or a soy product
• 1 tsp mint, dried and finely ground
• 1 pinch(s) cumin
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

wonderfully aromatic for a summer scent in autumn/winter

Peel the potatoes and vegetables and cut them into long wedges or strips. Whisk the oil, honey, and spices together in a small bowl, then mix them well with the potato and vegetable mix in a freezer bag. Bake in an ovenproof dish or on a baking sheet (greased or lined with baking paper) at 180°C (top/bottom heat) for about 20-35 minutes, until cooked through. If desired, add about 100g-150g of feta cheese in pieces—but this is by no means necessary. Meanwhile, for the dip, mix the yogurt with the spices, let it sit for a while, and then serve with the baked vegetables. Flatbread is delicious with it. Notes: If you don’t have or can’t find ras el hanout, you can make your own. I simply use 1 teaspoon each of: cloves, ginger, cardamom, mace, nutmeg, black pepper, cinnamon, allspice, turmeric, coriander, sweet paprika, and hot paprika. Many of these can be used pre-ground – it’s better to grate the nutmeg fresh, remove the cardamom from the pods and finely crush the seeds, grind the pepper fresh, and roast the cumin whole, if desired, and then grind it fresh. For these baked vegetables, you can also use a mix of paprika powder, ground pepper, cardamom, cloves, and a little cinnamon. You can also vary the vegetables with zucchini, kohlrabi, or something similar. Meat eaters can serve them with fried chicken strips, chicken thighs, or something similar.