Lunch at Last! Roasted vegetables
Too crooked, too thick, too thin: Lea Brumsack and Tanja Krakowski from the caterer Culinary Misfits in Berlin, Germany rescue vegetables that don't meet the standards of large supermarkets. They use them to conjure up delicious culinary creations – like roasted vegetables with hummus.
All can be prepared in the evening and enjoyed the next day at room temperature.
Ingredients for roasted vegetables
- 5 potatoes (different varieties and colours)
- 1 small beetroot or related tuber vegetable
- 1 fennel bulb
- 4 tbsp olive oil
- salt, pepper
- handful of fresh garden herbs depending on the season:
rosemary, thyme, etc.
Method
Select vegetables according to your taste and the season. Scrub and rinse the vegetables in water and cut them into chunks. Toss with chopped herbs, oil, salt and pepper and spread out on a baking tray. Roast in a preheated oven at 220 degrees Celsius for about 20 minutes. While they are roasting, prepare the carrot hummus.
Ingredients for carrot hummus
- 2-3 large carrots
- 200 g red lentils
- 1 small onion
- 1 garlic clove
- 2 tbsp tahini (sesame paste)
- 3 tbsp olive oil for frying
- ½ untreated lemon (juice and peel)
- 1 tbsp ground coriander seeds
- pinch of cinnamon
- salt, pepper
Method
Wash the red lentils and simmer in water for about 10 minutes. Wash the carrots well, then cut into thin slices. Fry them in a pan with the oil together with the chopped onions, pressed garlic, cinnamon and coriander seeds. Add a splash of water, cover the pan with a lid and simmer for about 8 minutes. In a blender, mix the lentils and the soft carrots with the lemon juice, the grated lemon peel and the tahini until smooth. Season to taste with salt and pepper.
Roasted vegetables with carrot hummus is a fresh, delicious lunchtime meal. Leftovers make the perfect basis for a pasta sauce.
