Baked Root Vegetables
By chef Jan Horak
A dish for the whole family that will delight you especially with its simplicity of preparation. You just clean the vegetables, chop them, sprinkle with cheese, and put them in the oven.
- 37 min
- total
- Easy
- level
- 5
- (2)
7 min prep · 30 min cook
What you will need
-
Potatoes 200 g -
Carrot 1 pcs -
Parsnip 1 pcs -
Onion 0.5 pcs
-
Double Cream 60 ml -
Grated cheese 20 g -
Garlic 0.5 clove -
Provensal herbs 0.25 tsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients and preheat the oven. Prepare all the ingredients and preheat the oven to 180 C
-
Cut the potatoes. Cut the potatoes in half
-
Grate the garlic. Finely grate the garlic
-
Slice the onion. Slice the onion into rounds
-
Chop the herbs. Finely chop the herbs (if using fresh)
-
Mix the ingredients. Mix the cream, cheese, herbs, grated garlic, season with salt and pepper, and stir
-
Prepare the baking dish. Place the vegetables in a baking dish and pour over the seasoned cream
-
Bake in the oven. Bake in the oven at 180 C for about 30 minutes, until the potatoes are tender and the top is golden
-
Serve. Serve
Ratings and comments
-
Karolina
Skvělý recept.
-
Veronika
Super rychlý a snadný oběd, petržel a mrkev dodají nasládlou chuť. Podávala jsem se zeleninovým salátkem.
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