Root vegetables from the oven

Ingredients for 1 servings:

• 100 g potatoes
• 100 g carrot(s)
• 100 g parsley root(s)
• 50 g beetroot
• 100 g mushrooms
• pepper
• Paprika powder
• Pizza seasoning
• 1 handful of fresh herbs, e.g. rosemary, sage, parsley and chives
• 1 tsp oil
• some salt, coarse
• 20 g soy yogurt (yogurt alternative), natural
• 5 g cream cheese
• some lemon juice
• some honey
• herbs, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with fried mushrooms – when autumn begins

Clean and peel the vegetables and cut into even-sized sticks. Place them in a freezer bag. Rinse the fresh herbs, pat dry, and finely chop. Add the pepper, paprika, pizza seasoning, oil, and herbs to the vegetables and mix everything well. Spread on a baking sheet lined with baking paper and place in the oven at 200°C (top/bottom heat) for about 40 minutes. Meanwhile, clean the mushrooms and braise them in a pan with a little fat. If desired, prepare a herb dip. I simply mixed some soy yogurt and cream cheese with lemon juice, honey, chopped herbs, and pepper. When the vegetables are ready, arrange them on a plate with the fried mushrooms and the dip and sprinkle with coarse salt. Tip: It also tastes great if you melt some cocktail tomatoes in the pan along with the fried mushrooms.