Baked Waller with Bell Peppers and Potatoes

Name: Baked Waller with Bell Peppers and Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Cuisine: German
Ingredients: 600 g waller; 500 g waxy potatoes; 1 bunch spring onions; 3 Garlic cloves; 2 yellow bell pepper halves; 1 tbsp chopped rosemary; 1 tbsp chopped thyme; 1 tbsp chopped chives; 400 ml Vegetable broth; Salt; ground black pepper

Prep: 20min

| Servings: 1 | Cook: 30min

Baked waller with bell peppers and potatoes is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g waller
500 g waxy potatoes
1 bunch spring onions
3 Garlic cloves
2 yellow bell pepper halves
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped chives
400 ml Vegetable broth
Salt
ground black pepper

Instructions

1.
Preheat the oven to 200 °C (Oven + fan).
2.
Wash the waller, pat dry and cut into bite‑sized pieces. Wash, peel, quarter the potatoes and slice thinly. Wash spring onions, shake off excess water and cut into rings. Peel garlic and finely dice. Wash bell peppers, halve, remove seeds and cut into 2 cm strips.
3.
Combine potatoes, spring onions, pepper strips, garlic and herbs in a baking dish. Pour over vegetable broth and bake for about 10 minutes. Then season the waller with pepper, salt and paprika, spread it over the vegetables and bake for another 10–15 minutes until cooked through. Remove from oven and serve.