Traybake with potatoes, three colours of carrot, onion, garlic and thyme
Delicious, traybake with potatoes and carrots! To be eaten as a main course, but also delicious as a side dish during the Holidays.
Ingredients:
- 900 grams CêlaVíta baby potatoes, halved or half potatoes
- 500g carrots, peeled and halved lengthwise
- 4 tbsp olive oil
- 4 branches of thyme, riced
- Pepper and salt, to taste
- 1 bulb of garlic (1/2th is for aioli)
For the aioli:
- 2 tbsp Greek yoghurt
- 2 tbsp mayonnaise
- Grate and juice of half a lemon
- Pepper and salt, to taste
- 1 tbsp extra virgin olive oil
Extra needed:
Masher
Preparation
Step 1:
Preheat the oven to 210 °C. Line the oven baking tray with baking paper. Divide the potatoes and carrots between the oven tray, sprinkle with olive oil, fermented thyme and salt and pepper. Cut the bulb of garlic in half. Add this to the oven baking tray. Bake the potatoes and carrots for about 45 minutes until tender and golden brown, stirring once in between. After 25 minutes, take 1 half of the garlic bulb out of the oven.
Step 2:
Make an aioli; Squeeze the garlic from the half bulb into a small mixing bowl, mash with a fork. Mix in the yoghurt, mayonnaise and zest and juice of half a lemon. Flavour the aioli with some salt and pepper. Put the aioli in a small bowl and pour some extra-virgin olive oil on top.
Step 3:
Serve the traybake on a pretty platter with the aioli.
