Uncle Klausi's root vegetables from the oven

Ingredients for 4 servings:

• 1 m.-large parsnip(s)
• 300 g potatoes
• 3 large carrots
• 2 small fennel bulbs with greens
• 4 m.-sized onion(s)
• 3 garlic cloves
• 200 g mushrooms
• 4 tbsp olive oil
• 4 tbsp, heaped curry powder
• 2 tsp, heaped turmeric
• 2 tbsp, heaped Ajvar, mild or hot as desired
• e.g. cumin
• e.g. salt and pepper
• 200 ml vegetable stock

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegan

Peel the parsnips, potatoes, and carrots and cut into strips. Pick off the green parts of the fennel and set them aside. Cut off the fennel fingers and stalks, quarter the fennel, and cut them into strips. Peel the onions and cut them into eighths. Thinly slice the garlic. Clean the mushrooms and cut them into quarters or eighths, depending on their size. Heat 2 tablespoons of oil in a pan. Fry the onions and sprinkle a little curry powder over them, then remove them and set them aside. Repeat with the other vegetables. Meanwhile, preheat the oven to 200°C (top/bottom heat). Mix the vegetables together, season with spices, and stir in the ajvar and garlic. Pour the vegetable stock into a large casserole dish, making sure it covers the bottom. Now pour the vegetables into the casserole dish, cover with aluminum foil or a lid, and place them on a baking sheet on the middle rack of the oven. Bake in the preheated oven for about 55 minutes, until the vegetables are tender. Serve with fresh baguette or ciabatta, but it also tastes good without bread.