Root Vegetables with Parmesan Cookies
Root Vegetables with Parmesan Cookies
Yield
4 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 800 | grams | * | |
| 3 | tablespoons |
olive oil
|
*
|
|
salt and black pepper
freshly ground pepper |
*
|
||
| 1 | tablespoon | * | |
| 150 | grams |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8E+2 | grams | * | |
| 45 | ml |
olive oil
|
*
|
| 0 |
salt and black pepper
freshly ground pepper |
*
|
|
| 1 | tablespoon | * | |
| 1.5E+2 | grams |
Parmesan cheese
|
*
|
Directions
- Rinse the root vegetables, trim or peel, and cut into bite-sized pieces. Heat olive oil in a pan and fry the root vegetables with occasional stirring for about 10 minutes. Season with salt and pepper, and stir in the rosemary and parsley.
- Place a large round cookie cutter (about 10 cm in diameter)(approximately 4 inches in diameter) onto a baking tray lined with baking paper, and make a thin and even layer of Parmesan cheese into the cookie cutter. Remove the cookie cutter and make more cheese cookies over the baking tray.
- Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until the cheese melts, bubbles vigorously and turns light golden brown. Remove the baking tray immediately from the oven, let the cheese cookies cool briefly. Remove the cheese cookies from the baking paper, let cool on a wire rack and let become crispy solid.
