Roasted Vegetables with DORBLU Dip
- 300 g sweet potatoes
- 300 g winter squash (such as Hokkaido pumpkin)
- 200 g beets
- 200 g mushrooms
- 200 g parsnips
- 3 tbsp. olive oil
- 1 tsp. paprika (sweet)
- 1 tsp. rosemary (dried)
- 1 tsp. thyme (dried)
- Salt and pepper to taste
- Chives (optional)
- Spring onions (optional)
For the creamy DORBLU dip:
- 120 g DORBLU Classic
- 3 tbsp. mayonnaise
- 200 ml crème fraîche
- 1 tbsp. lemon juice
- 2 spring onions
- Salt and pepper to taste
Preparation
Preparation time: 25 min.
Total time: 55 min.
Servings: 2
1) Prepare the vegetables
Wash and peel the vegetables (if necessary) and cut into wedges. Place all ingredients in a large bowl. Preheat the oven to 200 °C top/bottom heat (180 °C convection). Combine the vegetables with the olive oil, paprika, rosemary, thyme, salt and pepper and then spread evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for approx. 25 – 30 minutes until the vegetables are cooked and lightly browned.
2) Prepare the dip
Meanwhile, puree the mayonnaise, crème fraîche, lemon juice, spring onions and DORBLU Classic in a blender until the mixture reaches the desired consistency. Season to taste with salt and pepper.
3) Arrange the dish
Arrange the vegetables on a large plate and set a bowl of DORBLU Classic dip next to them. Optionally, garnish with fresh herbs such as chives or more spring onions.
Enjoy your meal!
Tip:
This recipe can be adapted to any season. Zucchini or bell pepper can be added in summer, and root vegetables such as carrots or celery root can be used in winter.