austrian

Roasted Root Vegetables with Horseradish Quark and Rye Croutons

This roasted dish pairs quark with prepared horseradish, rye bread, cubed and carrots, cut into batons. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

86 g Carbohydrates

22 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

198g carrots, cut into batons 81 kcal
162g parsnip, cut into batons 122 kcal
18g olive oil 159 kcal
198g quark (well-drained) 133 kcal
16g prepared horseradish 8 kcal
9g lemon juice 3 kcal
54g rye bread, cubed 143 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

carrotsparsnipolive oilsaltblack pepper
Heat oven to 425 F (220 C). Toss the carrots and parsnip with olive oil, salt, and black pepper.
Roast on a sheet pan until browned and tender, 20-25 minutes, turning once.
rye bread
Meanwhile, toast the rye bread cubes in a dry skillet over medium heat until crisp, 4-6 minutes.
quark (well-drained)prepared horseradishlemon juicesalt
Mix quark with prepared horseradish and lemon juice; season with a pinch of salt.
quark (well-drained)prepared horseradishrye bread
Serve roasted vegetables over horseradish quark and sprinkle with rye croutons.