Garlic carbonade & oven vegetables

Garlic carbonade & oven vegetables

Garlic carbonade and oven vegetables are served with a creamy tomato dip. For the marinade, season 1 tablespoon of olive oil with ground bell pepper, paprika powder and a clove of garlic. Turn the pork carbonade in it. Leave to marinate. For the vegetables, first preheat a baking tray on the middle shelf in the oven at 200° C. Wash, dry and halve the triple potatoes. Season 1 tablespoon olive oil with ground pepper, salt and herbs de Provence. Mix in the potatoes. Put the cut side on the baking tray. Pre-cook for 10 minutes. Cut zucchini in half lengthwise. Cut into thicker slices. Peel carrots and red onions. Cut into sticks. Peel and halve 2 garlic cloves. Season 1 tablespoon olive oil. Mix oven vegetables with it. Spread on baking tray. Bake for 20 minutes. For the tomato dip, mix sour cream, yogurt and tomato paste. Season with ground pepper, salt and a clove of garlic. Heat 1 tablespoon olive oil in a frying pan. Sauté carbonade briefly on both sides. Reduce temperature. Fry carbonade for 2 to 3 minutes per side. Season with ground pepper and salt. Serve with oven vegetables and dip.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
480 kcal
28 g
33 g
25 g

(C)opyright by Marions Kochbuch