John Myers
Contents
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Ingredients
- 400 g Hokaido
- 400 g Sweet potato
- 1 big toe Garlic (or 2 cloves)
- Dried marjoram or mixed herbs to taste
- 1 teaspoon Ground caraway
- 1 teaspoon Cayenne powder
- Salt
- Pepper from the grinder
- 4 tablespoon Olive oil
- 250 g Feta
- Herbs e.g. parsley or garlic
Instructions
- Preheat the oven to 200 ° C O / U heat. Line the baking sheet with parchment paper.
- I also peeled the Hokaido because the bowl didn't look so nice. Peel the sweet potato too, wash both and let them dry. Cut the flesh of the sweet potato and pumpkin into wedges.
- Since I didn't have any fresh herbs, I used dried and frozen herbs. Peel garlic and chop finely.
- Now put the vegetable wedges with the herbs and garlic in a bowl. Mix with caraway seeds, cayenne pepper, salt, pepper and olive oil.
- Place the vegetables on the prepared baking sheet, distribute them evenly and bake in the preheated oven for about 30 minutes.
- In the meantime, dice the feta. Wash, dry and finely chop chives, chives or other fresh herbs. After the baking time, pour the feta over the vegetables and bake for another 15 minutes.
- Take the vegetables out of the oven, arrange them on plates and sprinkle with fresh herbs.
Nutrition
Serving: 100gCalories: 794kcalCarbohydrates: 5.9gProtein: 2.7gFat: 86g
