Baked potatoes with pumpkin, beetroot and celery

For 4 people
  • 1 kg Hokkaido pumpkin
  • 500 g Beetroot
  • 300 g Celeriac
  • 1,2 kg large waxy potatoes
  • 1 TL coarse sea salt
  • 50 ml olive oil
  • 3 TL Fennel seed
  • 4–5 stem (s) Oregano
  • 1 (250 g) Cup of sour cream
  • Juice and grated zest of 1/2 organic lemon
  • Salt
  • 1–2 TL Sugar
  • Pepper
60 minutes
very easy
1.
Peel the pumpkin, cut in half, remove the stem and seeds. Quarter the pumpkin and cut into wedges. Peel the beetroot and cut into wedges. Peel the celery and cut into approx. 1.5 cm cubes. Wash the potatoes thoroughly and cut in half. Mix the vegetables in a bowl with the sea salt, olive oil and fennel. Spread the vegetables on a baking sheet. In the preheated oven(Electric oven: 200 ° C / convection: 175 ° C / gas: see manufacturer) Bake for 40–45 minutes
2.
In the meantime, wash the oregano and roughly chop it . Mix the sour cream with the lemon juice and zest. Season to taste with salt, sugar and pepper. At the end of the baking time, sprinkle the oven vegetables with oregano and grill on the grill setting of the oven for another 4 minutes. Remove the oven vegetables from the oven. Add sour cream dip
1 person approx:
  • 580 kcal
  • 2430 kJ
  • 12 g protein
  • 29 g fat
  • 67 g carbohydrates

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