Autumn vegetables

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Ingredients:

  • 500 g Hokkaido pumpkin
  • 500 g Parsley roots
  • 500 g small potatoes
  • 1 stick / n leek
  • 200 g Shallots
  • 2 branch / s rosemary
  • 200 g peeled chestnuts (vacuum-sealed)
  • 4 tbsp olive oil
  • salt
  • pepper

Method:

  1. Wash the pumpkin, remove the seeds and soft fibers. Cut the pulp into wedges. Peel and wash the parsley roots and cut diagonally into thick slices. Wash the potatoes thoroughly and cut in halves or quarters depending on the size. Clean and wash the leek and cut it into rings. Peel and halve shallots. Wash rosemary, shake dry, and pluck needles.
  2. Preheat the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Mix the prepared vegetables, chestnuts, olive oil, and rosemary on the drip pan (deep baking tray; approx. 32 x 39 cm). Season with salt and pepper vigorously. Bake in the hot oven for about 45 minutes.
  3. A “perfect match” for meatballs, poultry, steak, game, fish
  4. Our side dishes are intended for 6 people. Only four? Then the recipes correspond to the main course – served with salad, dip or bread
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