Gorditas with grilled vegetables and quibbling

Name: Gorditas with grilled vegetables and quibbling
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 300 g raw beet; 300 g winter carrot; 300 g celeriac; 6 el extra virgin olive oil; 335 g fresh kibbling; 1 lime cleaned up; 50 g unsalted cashew nuts; 40 g baby kale; 1 toe garlic; 8 gordita

A tasty recipe. The lactose-free main course contains the following ingredients: fish, raw beet, fresh squabbling, lime (scrubbed) and garlic.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 200 ° C.
Peel the beets and cut into 1 cm portions. Peel the winter carrot and cut into 1 cm slices. Peel the celeriac and cut into strips of 1 cm.
Spread the vegetables over a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with salt and pepper.
Bake in the center of the oven for about 25 minutes until done.
Divide the quibbling over a second baking sheet covered with parchment paper and, after 10 minutes, put the oven under the vegetables in the oven.
Grate the green skin of the lime and squeeze out the fruit.
Put the rest of the oil with the lime zest, 1 tbsp lime juice (per 4 persons), the cashew nuts, kale and garlic in a high cup and puree with the hand blender into a pesto.
Heat the gordita's according to the instructions on the package.
Take the vegetables and quibble out of the oven. Scoop the vegetables together.
Serve the gordita's with the vegetables, kibbeling and pesto separately so that everyone at the table can put together their own gordita's.