Baked Young Potatoes with Carrots and Chanterelles
Main Dishes • World
Description
Baked young potatoes with carrots and chanterelles
Ingredients
- New Potatoes 10 pieces
- Carrot 10 pieces
- Thyme to taste
- Pickled Chanterelles 1 cup
- Fresh Rose Hips to taste
- Ground Black Pepper to taste
- Ocean salt to taste
- Olive Oil to taste
Step-by-Step Guide
Step 1
Crush the thyme, rosemary, salt, and black pepper in a mortar, then add olive oil.
Step 2
Dress the sliced potatoes, carrots, and chanterelles with the prepared mixture. Mix everything well.
Step 3
Place in a heatproof dish and cover with foil. Put in a preheated oven at 390°F (about 400 degrees Fahrenheit) for 20 minutes.
Step 4
Remove the foil and bake for another 15–20 minutes until the root vegetables are tender.
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