for 4 people

Vegetables

600 g	carrots, cut into sticks approx. 5 cm long
600 g	Pfälzer carrots, cut into sticks approx. 5 cm long
600 g	waxy potatoes, cut into sticks approx. 5 cm long
3	red onions, cut into wedges
2	garlic cloves, squeezed
3 tbsp	olive oil
4 sprig	thyme, leaves torn off
¼ tsp	cayenne pepper
1 tsp	salt

Quark dip

250 g	low-fat quark
½ bunch	chives, finely chopped
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	salt
a little	pepper

How it's done

Vegetables

In a bowl, mix the carrots with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

Roast

Approx. 30 mins. in the centre of an oven preheated to 240 °C. Remove.

Quark dip

In a bowl, mix the quark with all the other ingredients, serve with the roasted vegetables.

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