Spring Vegetables with Ramsons Pesto and Roasted Potatoes

Steps

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1. 1
   Wash the potatoes and cut them in half lengthwise.
   ▶ ≈0:56
2. 2
   Season the potatoes generously with salt, pepper and olive oil, and toss to coat.
   ▶ ≈2:42
3. 3
   Place the potatoes in a preheated 180°C oven with convection mode and roast for approximately 20 minutes until partially cooked.
   ▶ ≈3:05
4. 4
   Peel the mairübchen and cut into sticks or wedge-shaped pieces.
   ▶ ≈3:30
5. 5
   Peel the kohlrabi carefully to maintain its shape, then cut into appropriate-sized pieces.
   ▶ ≈4:06
6. 6
   Peel the carrots and cut into sticks.
   ▶ ≈4:44
7. 7
   Break the cauliflower into florets, chop the stem and keep the small leaves to minimize waste.
   ▶ ≈5:22
8. 8
   Combine all prepared vegetables in a large bowl, add salt, ramsons pesto, lovage and olive oil, and toss well to coat evenly.
   ▶ ≈5:48
9. 9
   Remove the partially roasted potatoes from the oven and add the vegetable mixture, tossing everything together.
   ▶ ≈7:16
10. 10
    Return the mixed vegetables and potatoes to the oven and roast for another 15 to 20 minutes until the vegetables are tender and the potatoes develop a light crust.
    ▶ ≈7:34
11. 11
    Remove from the oven, drizzle with additional ramsons pesto and finish with a generous handful of fresh chopped parsley for garnish.
    ▶ ≈8:16