Potatoes & carrots in the oven
(Photo@TheFoodTraveller.com - Nikon D200)
Last days gave us quite some nice time for cooking. I will start with posting a contorno (side dish), one of the few I have posted so far. This one came out of necessity ... left over carrots and not enough potatoes. I would have never expected the mix to be so nice. It is suited next to a roast or BBQ.
Serves: 6 as side dish
FlexiPoints:1.5
Suggested wine: depends on the main course!
Special equipment: none
Ingredients:
400g potatoes
400g carrots
2 tbsp (common) finely chopped fresh thyme
2 garlic cloves
5 tsbp oilve oil
Salt and pepper to taste
Ingredient note: none
How-to:
1. Peel and coarsely chop the potatoes and carrots in cubes possibly of similar size.
2. Finely chop the garlic.
3. Mix all ingredients together and season with salt and abundant pepper.
4. Bake in an hot oven and on a metallic tray at 180C for 40’ or until the potatoes have nice brown spots and are fully cooked.
Serves: 6 as side dish
FlexiPoints:1.5
Suggested wine: depends on the main course!
Special equipment: none
Ingredients:
400g potatoes
400g carrots
2 tbsp (common) finely chopped fresh thyme
2 garlic cloves
5 tsbp oilve oil
Salt and pepper to taste
Ingredient note: none
How-to:
1. Peel and coarsely chop the potatoes and carrots in cubes possibly of similar size.
2. Finely chop the garlic.
3. Mix all ingredients together and season with salt and abundant pepper.
4. Bake in an hot oven and on a metallic tray at 180C for 40’ or until the potatoes have nice brown spots and are fully cooked.
Labels: side dish, vegetarian
posted by The Food Traveller at 10:01 PM
2 Comments:
vedo qui ristoranti inglesi... :-) questo mix di patate e carote me gusta mucho! un tempo, da studente, facevo spesso con la mia coinquilina carote e piselli. non l'ho più fatto, mmhh.. aspettiamo la ricetta degli involtini di pesce?
Presto presto .... devo ancora scaricare la foto dalla macchina fotografica.
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