Crispy Vegetable Bake

Ingredients

• 2 cloves garlic
• 2 sprigs sage
• 30 g nuts (2 tbsp; e.g., almonds, walnuts)
• 30 g liquid butter (3 tbsp)
• 1 sweet potato (400 g)
• 1 stalk leek (120 g)
• 200 g beetroot
• 300 g carrots with greens (1 bunch)
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 120 g stale sourdough bread

Instructions

1. 1.

   Peel the garlic and finely dice it. Wash the sage, pat dry, pluck the leaves, finely chop some of them, set aside the rest for garnish. Chop the nuts. Mix the prepared ingredients with the liquid butter and set aside.

2. 2.

   Clean, peel, wash and cut the sweet potato into wedges. Clean, wash and cut the leek into large pieces. Wash, peel and cut the beetroot into large chunks. Clean, peel the carrots, leaving some green on them. Place the vegetables in a baking dish, drizzle with oil and season with salt and pepper. Spread the butter mixture over the vegetables and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for 20 minutes.

3. 3.

   Meanwhile cut the bread into large cubes and pulse in a food processor to make crumbs. After 20 minutes of baking, sprinkle the crumbs over the vegetables and bake for another 10 minutes until crisp. Serve the crispy vegetable bake garnished with sage leaves.