Roasted Vegetables with Quark Dip

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 250 g carrots, 200 g parsnips and 200 g beetroot into wedges.

2. 2

   Toss with 1 tbsp rapeseed oil, 1 tsp caraway seeds, salt and pepper and spread out on a baking tray.

3. 3

   Roast at 200 °C for 35 minutes, turning once.

   35:00
4. 4

   Stir 200 g low-fat quark with a little water until smooth and stir in chopped parsley.

5. 5

   Serve the roasted vegetables with the quark dip.