This dish is quick to whip up. Any vegetables in the fridge can be used as oven vegetables, making it a great recipe for using up leftovers. The spices can also be varied, but I think this combination is particularly good. The puree also tastes great the next day when reheated. Simply put the puree in a small pan, mix with a little water and heat up.
Ingredients: For 4 people
For the vegetables
1 courgette
1 aubergine
1 red pepper
2 tuber vegetables (beetroot, parsnips, parsley roots, carrots, ...)
2 red onions
1 tsp coriander, ground
1 tsp cumin, ground
1 tsp Ceylon cinnamon, ground
1 pinch of salt
For the purée
1 tin of white beans
2 cloves of garlic
2-3 tbsp water
squeeze of lemon juice
Preparation
Preheat the oven to 200° degrees.
Cut the vegetables into approx. 4cm pieces.
Mix the vegetables with the oil and spices. Place on a baking tray and bake for 30-40 minutes until cooked.
For the purée, peel and crush the garlic and fry in oil until slightly browned.
Drain the beans and fry briefly with the garlic over a medium heat. Reduce the heat to the lowest setting so that nothing burns, add water and mash the beans to a puree using a potato masher. If necessary, add a little more water until the desired consistency is reached.
Flavour the puree with salt and lemon juice.
When the vegetables are ready, spread the puree on four plates like a cream. Arrange the vegetables on top. Garnish with fresh herbs to taste.
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