Creamy root vegetable bake is a perfect fall-appropriate dish. Colorful vegetables become tender in a tasty oat cream flavored with rosemary and white pepper. Beetroot makes the cream a lovely light pink color. Enjoy the hearty bake as it is, with a simple green salad or as a side dish with fish.
Creamy root vegetable bake
Active: 20 min
Passive: 1 h 30 min
1 small pumpkin
2 beetroots
4 potatoes
1 cauliflower
1 fennel
2 onions
1 whole garlic
2 tbsp olive oil
Pinch of salt
1 l oat cream
2 vegetable bouillon cubes
½ tsp ground white pepper
3 sprigs of rosemary
100 g pistachio nuts
Preheat oven to 200 C. Peel the pumpkin and remove its seeds. Peel the beetroot and wash the potatoes. Cut the pumpkin, potatoes, beetroot, and cauliflower. Mince the fennel, onions, and garlic cloves.
Add the oat cream, vegetable bouillon cubes, ground white pepper, and rosemary sprigs to a pot and bring to boil. Simmer the mixture for 15 minutes. Heat olive oil in a pan on medium heat. Add the fennel, onions, and garlic and cook until tender.
Place the vegetable slices and the sautéed onion mixture in a large oven-safe dish. Pour in the hot oat cream and sprinkle the pistachio nuts on top. Bake for 1 h 15 min – 1 h 30 min until golden and tender. Let it rest for 10 minutes before serving. Enjoy the fall-appropriate root vegetable bake with a fresh green side salad.
Happy Autumn moments!
Along with her studies, Emilia is a cookbook author, a passionate sourdough baker, and a dreamer. She loves waking up early, going for a swim in the sea, and afterward drinking coffee while writing a journal. Breakfasts vary with the seasons from overnight oats to pancakes and granola bowls. In addition to early morning hours, Emilia enjoys planning and throwing dinner parties and baking excess amounts of sourdough loaves. Get to know Emilia on Instagram @emiliaaurorav
