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Pumpkin and Vegetable Pan

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Pumpkin and Vegetable Pan

The perfect pumpkin and vegetable pan recipe with a picture and simple step-by-step instructions.

further:

  • 3 Carrots
  • 3 Yellow beets
  • 3 Peeled waxy potatoes
  • 1 Fresh onion
  • 3 Garlic cloves
  • Various fresh herbs
  • Olive oil
  • Seasoning salt
  • Natural yoghurt
  1. Clean the vegetables and cut them into pleasant pieces. Roughly dice the onion, cut the garlic into small slices.
  2. Wash fresh herbs from the garden and roughly chop them.
  3. Place the vegetables on a parchment-lined baking sheet. Sprinkle onion and garlic on top, sprinkle with herbs and seasoned salt, and drizzle with olive oil.
  4. Preheat the oven to 200 ° C and fry the vegetables for approx. 20 – 30 minutes.
  5. Season natural yoghurt with herbs and spices to taste and serve with the vegetables.
  6. Last week I filled a pan like this every other day and ate it alone, I just couldn’t get enough of it. This was variant 1!
Dinner
European
pumpkin and vegetable pan

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Written by John Myers

Professional Chef with 29 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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