Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Oven mitts
Paring knife
Peeler
Scissors
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Peel the carrots and parsnips, cut into slices approx. 1 cm thick, place in a bowl. Quarter the squash, remove the seeds, cut into approx. 1 cm thick slices, add to the bowl along with the potatoes.
Add the oil, salt and pepper, mix, spread on a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the upper half of an oven preheated to 200 °C. Remove from the oven, sprinkle the cheese on top, cook for a further 10 mins. Remove.
To serve
Plate up the vegetables, cut the chives over the top using scissors.
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