Saving the world by cooking: Oven vegetables made from leftovers

by time news

Lea Elçi is 15 years old, a student from Hamburg, an activist at Fridays for Future – and the daughter of a cook. So she grew up eating well. And with the fear of the future that worries 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.” 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 yet tasty, such as these oven vegetables, which are also very easy and quick to prepare.

Leftover vegetables (e.g. 1 red onion, 1 yellow beetroot, 1 beetroot, 1 parsnip, 1 carrot)
1 sprig of rosemary
1 sprig of thyme
4 tbsp olive oil
Salt flower
Black pepper
4 stalks of flat leaf parsley
½ bunch of chives
1 stalk of celery
250 g quark (20% fat)
1 pinch of sugar
Peel of ½ organic lemon
Chilli flakes (to taste)

For the oven vegetables, preheat the oven to 220 ° C (200 ° C convection). Wash, peel and cut the vegetables into bite-sized pieces. Wash the rosemary and thyme and shake dry. Mix the 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 celery, remove threads 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 to taste with chilli. Serve oven vegetables with quark and enjoy!

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To eat. The cookbook for a better world

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


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