| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian , Veg1 |
8 |
servings |
INGREDIENTS
| 8 |
oz |
Celeriac |
| 8 |
oz |
Carrots |
| 8 |
oz |
Beetroot |
| 8 |
oz |
Sweet potato |
| 8 |
oz |
Jerusalem artichokes |
| 8 |
oz |
New potatoes |
| 8 |
oz |
Baby onions |
| 8 |
oz |
Parsnips |
| 2 |
fl |
Olive oil |
| 1 |
tb |
White wine |
| 1 |
tb |
Tamari; (optional) |
| 12 |
|
Cloves garlic |
|
|
Salt and freshly ground black pepper |
| 6 |
|
Sheets baking parchment 20 x; (6 to 8) |
|
|
; 20cm/8 x 8in wide |
| 8 |
oz |
Quark |
| 3 |
|
Cloves garlic |
| 1 |
|
Handful basil or other herb; finely chopped |
INSTRUCTIONS
TO SERVE
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Scrub all the vegetables clean and cut all but the potatoes and the
baby onions into 3cm/1 1/2in cubes. Mix in with the olive oil, white
wine, tamari, and salt and pepper as well as the whole peeled baby
onions and the whole unpeeled garlic cloves.
Divide the vegetables equally between the sheets of baking parchment,
wrap around, folding the edges tightly together to form a bag and
place closely together on an oven tray. Place in the pre-heated oven
for 35-40 minutes and serve at once with a bowl of quark, richly
seasoned with crushed garlic, salt and pepper and herbs and let
people spoon some over their vegetables as needed.
Converted by MC_Buster.
NOTES : This is an unusual way of serving root vegetables with their
sweetness gently brought out. Opening the bags to reveal the different
vegetables is a real treat and especially pretty because the beetroot
weeps some of its vermilion juices over the other vegetables.
Converted by MM_Buster v2.0l.
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