Roasted Carrots with Parsnip-Potato Puree and Flaxseed Quark

Ingredients

• 800 g Bund Carrots
• 1 tbsp Honey (organic)
• 1 tbsp Olive Oil (organic)
• Salt
• Pepper (organic)
• 0.5 tsp Brecht Hildegard Herbs organic (available at Reformhaus®)
• 600 g Starchy Potatoes (organic)
• 2 Parsnips (organic)
• 400 g Quark (20% fat) (organic)
• 150 g Yogurt (3.5% fat) (organic)
• 1 small bunch Cress (organic)
• 4 tbsp Vitaquell Organic Omega 3 Flaxseed Oil (available at Reformhaus®)
• 200 ml Voelkel Oat Drink (Oat Milk) (available at Reformhaus®; organic)
• 1 tbsp Butter (organic)
• Pinch of Brecht Nutmeg (available at Reformhaus®; organic)
• 2 tbsp Linusit Gold Flax Seeds (10 g; available at Reformhaus®; organic)

Instructions

1. 1.

   Peel the carrots, leaving some green tops, wash and halve them as needed. Place the carrots in a baking dish, drizzle with honey and olive oil, and season with salt, pepper, and Brecht Hildegard Herbs. Bake the carrots in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for approx. 25 minutes, turning occasionally.

2. 2.

   Meanwhile, peel, scale, wash, and dice the potatoes and parsnips, then cook them together in boiling salted water for approx. 15–20 minutes.

3. 3.

   In the meantime, whisk together the quark, yogurt, and 1-2 tbsp of water until smooth. Cut the cress from the bunch. Mix in 3 tbsp of flaxseed oil and season the quark with salt and pepper. Fill the quark into a bowl, sprinkle with cress, and drizzle with the remaining flaxseed oil.

4. 4.

   Drain the potatoes and parsnips and let them drip. Mash both and mix in oat drink and butter. Season with salt, pepper, and nutmeg.

5. 5.

   Then remove the carrots from the oven. Spoon the potato-parsnip puree onto 4 plates, arrange the carrots on the puree, sprinkle with flax seeds, and serve with the flaxseed quark.