Sweet potato vegetables from the oven

Ingredients for 4 servings:

• 1 fennel bulb(s)
• 300 g carrot(s)
• 600 g sweet potatoes
• 300 g mushrooms
• 2 onions
• 3 spring onions
• 2 red pointed peppers, or 3 depending on size
• 3 garlic cloves
• 50 ml vegetable stock, maybe a little more or less, depending on the size of the casserole dish
• n. B. Sea salt and pepper, both freshly ground
• some olive oil
• 200 g sheep’s cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Peel the sweet potatoes and cut into 2 cm cubes. Peel the carrots and cut into 2 x 3 cm strips. Wash the fennel and bell peppers. Pick the green parts from the fennel, wash them, and chop them finely. Trim the fennel stalks. Remove the core. Then cut the bulb into strips. Clean the mushrooms and quarter or eighth them, depending on their size. Quarter the bell peppers, remove the seeds and membranes, and cut the pods into pieces. Cut the spring onions into 2 cm pieces. Peel the garlic cloves and thinly slice them. Cut the peeled onions into eighths. Mix all the vegetables and the fennel greens in a bowl and season with salt and pepper. Add the olive oil, then mix everything again. Pour the vegetable stock into a baking dish so that it covers the bottom. Add the vegetables and cover the casserole dish with aluminum foil. Bake the vegetables on the middle rack of a hot oven for 50 minutes. During this time, dice the feta cheese and sprinkle it over the vegetables. Return everything to the oven for another 20 minutes. Serve with fried new potatoes, ciabatta, or flatbread. Tip: Only add enough broth to cover the bottom, otherwise the vegetables won’t steam. Instead, the vegetables at the bottom will cook in the broth and become very soft, while the ones at the top will remain hard.