Baked Roasted Root Vegetables

Ingredients

• 400 g swede (rutabaga)
• 400 g Teltow turnips
• 400 g Jerusalem artichoke
• 400 g kohlrabi
• 2 tbsp olive oil
• 1 tbsp finely chopped thyme
• 0.25 tsp orange zest
• Sea salt
• black pepper (freshly ground)
• 100 ml dry white wine (vegan)
• 150 ml Vegetable broth
• 150 g vegan shredded cheese
• 1 Pomegranate

Instructions

1. 1.

   Clean, peel and cut swede, turnips, Jerusalem artichokes and kohlrabi into 2–3 cm cubes.

2. 2.

   Place in a large baking dish and toss with oil, thyme, orange zest, salt and pepper. Pour in wine and a splash of broth, then bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 40 minutes, allowing the vegetables to steam and brown.

3. 3.

   If needed, add more broth during baking and turn the vegetables occasionally. Ten to fifteen minutes before the end of cooking, sprinkle the cheese over the top and gratinate until golden. Halve the pomegranate, gently tap out the seeds, scatter them over the roasted roots and serve.