Food, Recipes

Roasted Potato Platter With Dill, Asparagus & Mushrooms

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My grandmother used to make something similar on Sundays, but the recipe was far more difficult. I love to make everything simple. The original recipe requires every ingredient to be cooked or baked separately, then mix it all together once all is ready. For me it’s more efficient to just toss everything in one baking sheet and bake them all at once.
Honestly I usually never follow a recipe, so I kinda struggle when I have to share it here with you, because I never measure my herbs for example. I just add as much as I find tasty. Cooking with heart.

The best thing about this potato plate is that you can mix the ingredients up. Add sweet potato or pumpkin during winter season, or use peas and carrots as well or beans for extra protein.

Roasted Potato Platter with dill, asparagus and mushrooms

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Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 2 servings
Ingredients
  • ca. 1 kg new potatoes, cut in circles
  • ¼ cup + 2 tbs olive oil
  • 1 handful green asparagus,cut in smaller pieces
  • 6 larger piece brown champignon, sliced
  • half cup dill, finely chopped
  • 2 cloves garlic, minced
  • salt, pepper

Directions

1. Preheat the oven to 250 Celsius degree.
2. Meanwhile, wash and slice up the potatoes. I never peel it because I just love it crunchy, but it’s up to you if you want to peel it or not. Place them on a baking sheet, season with salt and cover with the ¼ cup of olive oil so it covers each potato slice. Bake them for about 30 minutes, frequently tossing them over, so both sides get golden.
3. In a larger pan, heat the remaining oil and sauté the sliced asparagus. When it starts to turn golden, add the mushrooms and cook until they are soft and nicely browned. Before you remove it from the heat, season with dill, salt and pepper.
4. When everything is ready, mix the asparagus and mushrooms in the baking sheet with the potato.

You can serve it as a main or as a side dish, hot or let it cool before eating it. Either ways, it’s super delicious.

Also by Imola: Vegan Black Lentil Salad

Vegan Cream of Celeriac Soup

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Photo: Imola Toth
Imola Tóth

Imola Tóth

Contributor at Peaceful Dumpling
Imola is a gluten-free vegetarian, 200h RYT yoga teacher, kickboxer, and runner. Check out her blog, follow her on Instagram @yogiraisedbythewolf.
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