Vegetables baked in a pot
4 servings
35 minutes
Vegetables baked in a pot are a dish that reflects the coziness and warmth of Russian cuisine. Baking root vegetables in oil and aromatic herbs reveals their natural sweetness, giving the dish a rich flavor and an appetizing golden crust. Lemon and garlic add spicy notes, while rosemary and thyme provide a light fragrant aroma. Originally, such dishes were prepared in a Russian oven, preserving all the beneficial properties of the ingredients. This versatile dish can be a standalone vegetarian dinner or a side dish for meat. It is especially suitable for cold weather, warming and filling the home with the aromas of baked vegetables. It is best served immediately while hot to enjoy the full range of flavors.
1
Preheat the oven to 200 degrees. Peel the parsnip, carrot, and celery root, and cut into 5 cm pieces. Cut the leek into 4 lengthwise pieces, and separate the garlic into cloves without peeling.
- Parsnip: 3 g
- Carrot: 4 g
- Celeriac: 400 g
- Leek: 12 pieces
- Garlic: 1 head
2
Pour oil into a large baking tray and place it in the oven for 5 minutes until a light smoke appears over the oil. Carefully add the vegetables, garlic, lemon wedges, and herbs. Season with salt and pepper and mix well.
- Sunflower oil: 150 ml
- Parsnip: 3 g
- Carrot: 4 g
- Celeriac: 400 g
- Garlic: 1 head
- Lemon: 2 pieces
- Rosemary: 5 piece
- Fresh thyme: 10 pieces
- Bay leaf: 4 pieces
- Sea salt: to taste
- Ground black pepper: to taste
3
Put the baking tray back in the oven and bake for 50 minutes to 1 hour, stirring every 20 minutes, until the vegetables are soft and golden. Serve immediately.
