Save the world by cooking: Oven vegetables from leftovers

by time news

Lea Elçi is 15 years old, a student from Hamburg, an activist with Fridays for Future – and the daughter of a chef. So she grew up eating good food. And with the fear of the future that is driving an entire generation: “I’m afraid when I see how we deal with the world,” she says. “But I don’t want to be afraid – I want to make a difference.” So she has, together with her father, wrote a cookbook. It’s called “Umessen – The cookbook for a better world” (Brandstätter, 20 euros) and is full of recipes that are climate-friendly and still delicious, like these oven-roasted vegetables, which are also very easy and quick to prepare.

ingredients
Leftover vegetables (e.g. 1 red onion, 1 yellow beet, 1 beetroot, 1 parsnip, 1 carrot)
1 sprig of rosemary
1 sprig of thyme
4 tbsp olive oil
Flower of Salt
Black pepper
4 sprigs of flat-leaf parsley
½ bunch of chives
1 stick of celery
250 g quark (20% fat)
1 pinch of sugar
Zest of ½ organic lemon
Chili flakes (optional)

preparation
For the oven vegetables, preheat the oven to 220 °C (200 °C for a fan oven). Wash, peel and cut the vegetables into bite-sized pieces. Wash the rosemary and thyme and shake dry. Mix herbs, vegetables, oil, fleur de sel and pepper in a bowl and marinate for 5 minutes. Spread the marinated vegetables on a baking sheet and cook in the hot oven for 20-25 minutes until al dente. In the meantime, wash the parsley and chives for the herb quark and shake dry. Finely chop the parsley, cut the chives into fine rolls. Clean and wash the celeriac, de-thread if necessary and cut into fine rings. Put the quark in a bowl, stir until creamy and season with fleur de sel, pepper and sugar. Mix in the parsley, chives, celery and lemon zest. Season with chilli if you like. Serve the oven-roasted vegetables with quark and enjoy!

Brandstätter

remeasure The cookbook for a better world

by Lea Elci. Brandstätter, Vienna 2021. 168 pages, 20 euros.

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