Pan of baked vegetables and ricotta

Name: Pan of baked vegetables and ricotta
Ingredients: 1 x 300 g ricotta; 350/400 g winter vegetables, e.g. carrots, parsnips, potatoes, Brussels sprouts, broccoli, cauliflower, squash; 1 coffee spoon Bauer Vegetable Dadocrema; 2 tablespoons hot water; 3 tablespoons extra virgin olive oil; 1 generous pinch of black pepper; liquid honey, approx. 1 tablespoon; toasted croutons

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Warm oven-baked vegetables topped with ricotta and a flavorful Dadocrema dressing, perfect for a comforting side dish.

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Ingredients

1 x 300 g ricotta
350/400 g winter vegetables, e.g. carrots, parsnips, potatoes, Brussels sprouts, broccoli, cauliflower, squash
1 coffee spoon Bauer Vegetable Dadocrema
2 tablespoons hot water
3 tablespoons extra virgin olive oil
1 generous pinch of black pepper
liquid honey, approx. 1 tablespoon
toasted croutons