backed vegetables
- 750 g small carrots
- 1 Staude celery sticks
- 4 Peppers
- 2 Garlic cloves
- 5 EL Olive oil
- Salt
- Pepper
- 8 Stalk (s) Thyme
- 200 g Schmand
- 250 g lean quark
- lemon juice
- Sugar
- 3 EL Aiwar (spicy, hot spice paste)
45 minutes
easy
- 1.
- Peel and clean the carrots, leave about 1 cm of carrot leaves to stand. Wash and clean the celery and cut into pieces. Quarter the paprika, clean, wash and cut into strips, except for 4 paprika quarters.
- 2.
- Peel the garlic and cut into thick slices. Place the vegetables and garlic slices on a baking sheet. Pour the oil over it, season with salt and pepper. vegetablesMix well and bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 25–35 minutes.
- 3.
- Wash the thyme, shake dry and coarsely chop the leaves of 5 stems. Mix the chopped thyme into the vegetables about 5 minutes before the end of the cooking time. Cut the remaining pepper quarters into small cubes.
- 4.
- Mix the sour cream and quark and season with salt, pepper and a little lemon juice. Stir in aiwar and diced paprika loosely, arrange in a bowl and garnish with a little thyme. Arrange the vegetables and garnish with the remaining thyme.
1 person approx:
- 380 kcal
- 1590 kJ
- 15 g protein
- 26 g fat
- 19 g carbohydrates
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