🍽️ Root Vegetables with Parmesan Crisps

Name: Root Vegetables with Parmesan Crisps
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g mixed root vegetables (e.g. beets, potatoes, sweet potatoes, carrots, celeriac or parsnips, Sc; 3 tbsp olive oil; salt; pepper (from the mill); 1 tbsp rosemary needles; 1 tbsp freshly chopped parsley; 150 g freshly grated parmesan

266 kcal · 30 min · 4 servings

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Ingredients

800 g mixed root vegetables (e.g. beets, potatoes, sweet potatoes, carrots, celeriac or parsnips, Sc
3 tbsp olive oil
salt
pepper (from the mill)
1 tbsp rosemary needles
1 tbsp freshly chopped parsley
150 g freshly grated parmesan

Instructions

1. Wash the vegetables thoroughly, peel if necessary, and cut into small pieces. Heat the oil in a pan and sauté the vegetables for about 10 minutes, stirring occasionally. Season with salt and pepper, then mix in the herbs.
2. Preheat the oven to 200°C (fan). Place a large round cookie cutter (about 10 cm in diameter) on a baking sheet lined with parchment paper and spread a thin, even layer of Parmesan inside. Remove the ring and add more cheese portions to the sheet.
3. Bake in the hot oven for about 5 minutes, until the cheese melts, bubbles, and turns lightly golden brown. Then, immediately remove the baking sheet, let the cheese crisps cool slightly. Release them from the parchment paper and let them cool completely on a wire rack until crispy.
4. Serve the vegetables arranged with the Parmesan crisps.

Nutrition per serving

kcal: 266
Protein: 16 g · Fett/Fat: 20 g · Carbs: 7 g