Cooking Instructions
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Step 1
Cut the
Rande (1)
and
Fenchel (2)
into eighths lengthwise. Top, tail and peel the
Zucchini (1)
,
Champignons (6)
,
Onion (1)
and
Carrots (2)
, then cut into large chunks. Wash, trim and quarter the
Celery (1)
.
Step 2
Marinate the vegetables (all but the beetroot) in
Salt (to taste)
,
Olive Oil (as needed)
and
Pfeffer (to taste)
and spread out on the lined baking tray. Marinate the beetroot separately and put it also on the tray. Put the baking tray into the cold cooking space. Bake.
Step 3
Hot air humid 220°C for 30 Mins
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