Winter oven-baked vegetables

Ingredients for 2 servings:

• 1 parsnip(s)
• 2 potatoes
• 5 Jerusalem artichokes
• 2 carrots
• 1 onion(s)
• 1 beetroot
• 1 chard
• 4 tsp pesto (parsley, wild garlic, chives to taste)
• 6 tbsp olive oil
• salt and pepper
• n. B. Herbs of your choice (fresh or dried)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

vegan, gluten-free

Dice the parsnips, potatoes, carrots, and Jerusalem artichokes. Peel and dice the beetroot. Peel the onion and chop roughly. Slice the chard into strips, starting at the stem. Mix the pesto and olive oil with salt, pepper, and herbs in a large bowl. Add the chopped vegetables and stir well. Let it marinate for half an hour. Meanwhile, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Pour the vegetable mixture into a casserole dish and bake in the oven for about 75 minutes. After about 45 minutes, stir everything thoroughly. If it seems too dry, simply drizzle with a little more olive oil. Serve on plates and sprinkle with freshly ground pepper. You can serve it with rice or a slice of bread. We simply ate it as a main course on its own, hence the serving size for two people. With side dishes, it is certainly enough for 3-4 people.