Oven-baked autumn vegetables with goat cheese dip

Ingredients for 2 servings:

• 1 m.-large beetroot, raw
• 1 parsnip(s) or parsley root
• 6 m.-large mushrooms, white or brown
• 2 m.-large carrot(s)
• 4 small potatoes
• 2 cloves garlic
• 2 small onions, red
• 2 tbsp oil, neutral (e.g. sunflower oil)
• 60 g goat’s cream cheese with herbs (double cream)
• 100 g cream cheese, reduced fat
• some milk
• 3 sprigs rosemary, fresh
• Rosemary, dried
• Thyme
• oregano
• marjoram
• salt and pepper
• 2 walnuts, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

done quickly!

Wash the vegetables, peel if necessary, cut into bite-sized pieces, and place them in a large bowl. Quarter the onion, chop the garlic, and add them to the bowl. Drizzle with the oil, season well with salt and pepper, and season with thyme, oregano, and marjoram to taste. Mix everything well and spread on a baking sheet lined with parchment paper. Place the rosemary sprigs among the vegetables. Bake in the oven at approximately 170°C (fan oven) on the middle rack for approximately 35 minutes. Stir twice during the baking process. The baking time varies depending on the size of the vegetables, so it’s best to test with a fork. Meanwhile, mix the goat’s cheese with the cream cheese to make a dip, adding a little milk if it’s too thick. Season with salt, pepper, dried rosemary, thyme, and garlic to taste. If you like, you can also use just goat’s cheese, but I find it a bit too strong on its own. Serve the finished vegetables with the dip and sprinkle the walnuts over the dip. Fresh baguette goes well with this. You can also vary the vegetables to taste, for example, with celery or pumpkin.