Vegetable yoghurt bake
On a cold winter night a warm vegetable bake is a weeknight dinner favourite. I do love those cheesy and creamy potato bakes that conjure up memories of Christmas lunch. However for a weeknight dinner, I want something lighter and healthier.
The key to this recipe is to cut the vegetables at the right size so it cooks evenly. The yoghurt and ricotta mix will give it a creamy flavour, complemented with some tang that balances the dish and contrasts the natural sweetness of the pumpkin perfectly. With only 10 minutes to prepare, the oven does the hard work.
- 1kg kent pumpkin
- 2 large potatoes
- 1 large carrot
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried tarragon
- 1/3 cup ricotta
- 1 cup yoghurt
- Pre-heat oven to 220 degrees fan-forced
- Cut pumpkin into approximately 1 inch pieces
- Cut potato into approximately 1 inch pieces
- Cut carrot into thin slices (approximately 3mm)
- Mix pumpkin, potato and carrot with olive oil, salt and pepper and put into a pan
- Bake for 30 minutes or until vegetables are almost cooked
- Mix ricotta, tarragon and yoghurt together
- Once vegetables are almost cooked, add yoghurt and ricotta to the pan
- Cook for another 10 minutes
- Serve with chopped parsley
A great side dish for grilled steak, chicken or fish.
Fun farewell yoghurt fact “68% of women eat yogurt, compared to only 43% of men.”