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Ofengemüse mit Quark

Serves 4 to 6 Entree vegetarian

Ofengemüse mit Quark

Ofengemüse mit Quark resonates with the comforting allure of German home cooking, a dish that finds its place on tables from Berlin to Bavaria. It is a staple of casual family meals, where the focus is on simplicity and satisfaction rather than ceremony. The vegetables are roasted until their natural sweetness intensifies, a process that requires nothing more than a good eye and a practiced hand.

The flavors are earthy and vibrant, with the sweetness of carrots, beets, and parsnips harmonizing beautifully alongside the tangy richness of quark. Fresh herbs and a hint of lemon juice lift the dish, making each bite refreshing and hearty. Salt and pepper are applied with instinct, ensuring each serving is perfectly seasoned and invitingly familiar.

Ingredients

  • 400 gcarrots
  • 300 gbeets
  • 300 gparsnips
  • 3 tbspoil
  • 300 gquark
  • 2 tbspfresh herbs
  • 1 tbsplemon juice
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F) to ensure it's hot enough to roast the vegetables evenly. Peel 400 g of carrots, 300 g of beets, and 300 g of parsnips. Cut them into uniform pieces, about 2 cm thick, to ensure they cook at the same rate.
  2. In a large mixing bowl, combine the chopped vegetables with 3 tablespoons of oil. Season generously with fine sea salt and black pepper to taste. Toss the vegetables until they are well coated with the oil and seasoning, which will help them roast evenly and enhance their natural sweetness.
  3. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This prevents sticking and allows for even roasting. Place the baking sheet in the preheated oven and roast for about 35-40 minutes, or until the vegetables are tender and have developed a golden-brown color on the edges.
  4. While the vegetables are roasting, prepare the quark mixture. In a small bowl, combine 300 g of quark with 2 tablespoons of finely chopped fresh herbs of your choice, such as parsley or chives. Add 1 tablespoon of lemon juice to the mixture to brighten the flavors. Stir until well combined and season with fine sea salt and black pepper to taste.
  5. Check the vegetables for doneness by piercing them with a fork; they should be tender and slightly caramelized on the edges. Once done, remove them from the oven and let them cool slightly on the baking sheet for about 5 minutes.
  6. Transfer the roasted vegetables to a serving platter. Serve warm with the prepared quark mixture on the side. This dish pairs beautifully with crusty bread or boiled potatoes, allowing you to enjoy the creamy quark and the earthy sweetness of the roasted vegetables together.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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