Bosch 8 Series, Recipes

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Side dishes and vegetables, vegetarian dishes and bakes | 31
Roasted vegetables with balsamic sauce
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MCRC00837927_BO_Gebackenes_Gemuese_m_Balsamicosauce-021_F39MCRC00837999_SE_Gebackenes_Gemuese_m_Balsamicosauce-022MCRC00900660_NF_Gebackenes_Gemuese_m_Balsamicosauce-014_RZ0VegetablesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients
| For 4 servings
Medium ovenproof dish
Vegetables:
200 g sweet potatoes
1 potato
2 carrots
1 turnip
400 g pumpkin, e.g. Hokkaido
2 tbsp olive oil
Salt
Sauce:
1 onion
1 clove garlic
2 tbsp olive oil
5 tbsp white balsamic vinegar
3 tsp honey
100 ml cream
6 sage leaves, finely chopped
Salt
Pepper, freshly ground
Per serving
300 kcal, 25 g carbs, 20 g fat, 3 g protein,
2,1 BU
Preparation
1 |
Wash and peel the vegetables, and cut into
very fine slices. Distribute in the ovenproof dish,
drizzle with olive oil, add salt and bake as
indicated.
2 |
For the sauce, cut the onion and garlic very
finely. Sweat the onion in 2 tbsp olive oil. Season
to taste with balsamic vinegar, honey, cream, sage
and seasonings. Allow to boil for two minutes.
Add the garlic at the end.
3 |
Pour the sauce over the roasted vegetables
and serve immediately.
Setting procedure:
Ovenproof dish on the wire rack
4D hot air
230 °C
Cooking time: 20-25 minutes
When using 4D hot air, you can place the
accessories on any level from 1 to 4.