About this Recipe
The choice of vegetables is not casual. First, they must all have the same texture so that the baking becomes uniform. Also carrots, potatoes, pumpkins and turnips are slightly sweet, perfect
to match with honey and thyme.
Depending on how much you want to taste the honey in the preparation, you can only use one teaspoon (you will only have a slight taste) or choose an intense taste, perhaps a thyme honey, to emphasize also the herbal perfume given by thymus used for the recipe.
If you only find the pumpkin with the peel, you will have to buy almost the double of it: the skin weighs a lot. Also choose a pumpkin dry and compact, perfect to bake in the oven.
- 4 large carrots (also colored)
- 2 large potatoes
- 500g pumpkin flesh without peel
- 1 big turnip
- some sprigs of thyme
- 3 tablespoons of extra virgin olive oil
- 2 teaspoons of honey
Wash all the vegetables, then peel carrots, potatoes and the turnip. Cut the carrots into thick washers,potatoes into slices (not too thin) and the turnip, first into slices, then each slice in four. Remove any peel residue from the pumpkin and all the seeds, then slice it.
Emulsify extra virgin olive oil with honey. Put all the vegetables in a large bowl, pour over the emulsion of oil and honey and mix well.
Then place them on a large baking tray covered with parchment paper so that they do not overlap each other. Scent them with thyme leaves, salt and bake at 200 ° for 40 minutes.
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