Sweet potato, carrot and pumpkin pan

Ingredients for 4 servings:

• 500 g sweet potatoes
• 350 g Hokkaido pumpkin(s)
• 350 g carrot(s)
• 2 m.-large onion(s), sweet
• 3 medium-sized garlic cloves
• 4 tbsp olive oil
• 100 ml vegetable stock
• 50 g Italian herbs, frozen or fresh
• n. B. Pepper, pink
• e.g. cumin
• n. B. Pul Biber

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

vegetarian

Peel the sweet potatoes and carrots and cut into equal-sized cubes. Wash the Hokkaido pumpkin, halve it, and scoop out the seeds with a spoon, then dice the pumpkin. It doesn’t need to be peeled, as the skin will soften and you can eat it. Peel the onions and chop them roughly. Thinly slice or grate the garlic and put everything in a bowl. Mix in the olive oil, pepper, cumin, and herbs. Let it sit for about 20 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Pour the vegetable stock into a baking dish. The bottom should just cover. If there’s too much vegetable stock in the dish, the vegetables at the bottom will become mushy and the top won’t cook. So only cover the bottom! Mix the vegetables again and add them to the baking dish, sprinkle with the Pul Biber, and cover the dish with aluminum foil or a lid. Place the dish on the middle rack in the oven and cook for about 55 minutes, until the vegetables are tender.