Today there is a simple dish that can still go through as sophisticated! Most of the work is done by your oven, which cooks the fixed, high-fiber vegetables and the marinated Portobello mushrooms. Meanwhile you prepare the creamy sauce. In the end, arrange everything nicely on the plate and enjoy it!

Here's what you need:

• 4 pieces Portobello mushrooms
• 1 piece clove of garlic
• 40 ml Soy sauce
• 12 ml Balsamic cream
• 1 g Paprika powder, smoked
• 10 g parsley
• 150 g Creme fraiche Cheese
• 1 piece shallot
• 1 piece yellow carrot
• 1 piece carrot
• 1 piece purple carrot
• 1 piece parsnip
• 400 g Potatoes

And here's how you do it:

1. Peel carrots and parsnips, cut them lengthwise and cut into pegs about 5 cm long.
   Unpeeled potatoes along quarter.
   Spread the carrot and parsnip sticks and potato halves on a baking tray covered with baking paper (leave some space for the mushrooms).
   Sprinkle with olive oil, salt and bake in the oven (200°C) for 20 - 25 minutes until the vegetables are soft.

2. Remove the stalks of Portobello mushrooms.
   Peel off garlic and squeeze into a large bowl.
   Add the smoked paprika and soy sauce and mix everything.
   Put Portobello mushrooms to the marinade briefly.
   In the last 12 - 15 min. of the baking time put the marinated mushrooms next to the vegetables and bake.
   Keep the remaining marinade.

3. Peel the shallot and finely dice.
   Peel leaves of parsley and finely chop.

4. Heat the oil in a large pan and sauté the shallots for 2 - 3 minutes.
   Add the crème fraîche, balsamic crème and remaining marinade and simmer for 2-3 minutes until the sauce thickens slightly.

5. Add chopped parsley to the sauce, season with salt and pepper.

6. Distribute the oven vegetables in the middle of the plate.
   Arrange Portobello mushrooms on top and enjoy with sauce.

Good Appetite!

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