CHÈVRE-BAKED VEGETABLES
Getostgratinerade grönsaker
With a piece of bread, you've got a delicious supper - maybe to end a meat-free Monday?
Serves 4
1 1/3 lbs fresh beets
1 fennel
4 onions
0.2 cup olive oil
salt, pepper
5½ oz chèvre
0.4 to 0.6 cup crème fraîche
2 to 3 tablespoons mango chutney (can very well be strong)
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped parsley
approx 0.2 cup roasted almonds
Decoration:
fresh thyme
Boil the beets until tender in lightly salted water, peel off the skin and cut the beets in pieces.
Heat the oven to 350F.
Cut the fennel in wedges and boil in lightly salted water for about 4 minutes. Cut the onions in wedges. Mix the vegetables with olive oil and flavor with salt and pepper. Put the veggies in an oven-proof pan.
Mash the chèvre (goat's cheese) with crème fraîche, mango chutney, thyme and parsley. Divide this on top of the veggies and bake in the oven for approx 30 minutes. Serve with roasted almonds and decorate with fresh thyme.
Enjoy!
Bella
Getostgratinerade grönsaker
With a piece of bread, you've got a delicious supper - maybe to end a meat-free Monday?
Serves 4
1 1/3 lbs fresh beets
1 fennel
4 onions
0.2 cup olive oil
salt, pepper
5½ oz chèvre
0.4 to 0.6 cup crème fraîche
2 to 3 tablespoons mango chutney (can very well be strong)
1 tablespoon finely chopped fresh thyme
2 tablespoons finely chopped parsley
approx 0.2 cup roasted almonds
Decoration:
fresh thyme
Boil the beets until tender in lightly salted water, peel off the skin and cut the beets in pieces.
Heat the oven to 350F.
Cut the fennel in wedges and boil in lightly salted water for about 4 minutes. Cut the onions in wedges. Mix the vegetables with olive oil and flavor with salt and pepper. Put the veggies in an oven-proof pan.
Mash the chèvre (goat's cheese) with crème fraîche, mango chutney, thyme and parsley. Divide this on top of the veggies and bake in the oven for approx 30 minutes. Serve with roasted almonds and decorate with fresh thyme.
Enjoy!
Bella
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