Baked root vegetables in butterdej with baking potatoes

Ingredients for Baked root vegetables in butterdej with baking potatoes

Instructions for Baked root vegetables in butterdej with baking potatoes

To prepare the Baked root vegetables in butterdej with baking potatoes recipe, please follow these instructions:

Blanches the vegetables in salted water. Let them cool off. Turn the vegetables into chopped capers, estragon, cream fraiche, one of egg yolks, salt and pepper.

Put the thinned butter dough together and roll it out to double size. Divide the butter dough into two parts.

Lay the vegetables on one of the dough pieces. Brush the edge with egg yolk and put the other on top, press the ends together with a fork. Brush with egg yolk.

Turn the oven up to 200 degrees C. alm. oven. Bake the batter for 15 minutes or until the dough is nice golden.

Kryderurteolie:
Oil and herbs are mixed together and seasoned with salt and pepper.

Serve the baked root vegetables with baked potatoes and spice oil.