Roasted vegetables with whipped feta

Roasted vegetables with whipped feta

Total: 1 hr 5 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / person: 612 kcal
, Fat: 32 g
, Carbohydrate: 58 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

2 tbsp olive oil
1 tbsp liquid honey
1 tbsp tomato puree
1 garlic clove, squeezed
½ tsp curry powder
¼ tsp cinnamon
1 tsp salt
a little pepper

Vegetables

800 g carrots, cut into approx. 1 cm slices
800 g sweet potatoes, cut into slices approx. 1 cm thick

Whipped feta

200 g feta, cut into pieces
½ tbsp mustard
180 g plain yoghurt

To serve

2 tbsp olive oil
½ bunch sage, leaves torn off
50 g pecan nuts, roasted, coarsely chopped
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How it's done

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Marinade

In a wide bowl, mix the oil with all the other ingredients up to and including the pepper.

Vegetables

Add the vegetables to the marinade, mix well, spread on two baking trays lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220 °C (convection). Remove.

Whipped feta

Place the feta and mustard in a measuring cup, puree, add yoghurt and mix well.

To serve

Spread the whipped feta on a platter. Top with the vegetables. Heat the oil in a non-stick frying pan. Reduce the heat, add the sage leaves, fry for approx. 30 secs. Remove, spread on top of the vegetables together with the nuts.

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