Ingredients

8 ounces celeriac
8 ounces carrots
8 ounces beetroot
8 ounces sweet potato
8 ounces Jerusalem artichokes
8 ounces new potatoes
8 ounces baby onions
8 ounces parsnips
2 fluid ounces olive oil
1 Tbsp. white wine
1 Tbsp. tamari (optional)
12 cloves garlic
salt and freshly ground black pepper
6 sheets baking parchment 20 (6 to 8) 20cm/8 8in wide
To serve
8 ounces quark
3 cloves garlic
1 handful basil or other herb finely chopped

Cooking Instructions

Pre heat the oven to 190C/375F/Gas Mark 5. Scrub all the vegetables clean and cut all but the potatoes and the baby onions into 3cm/1 1/2in cubes. Mix in with the olive oil, white wine, tamari, and salt and pepper as well as the whole peeled baby onions and the whole unpeeled garlic cloves. Divide the vegetables equally between the sheets of baking parchment, wrap around, folding the edges tightly together to form a bag and place closely together on an oven tray. Place in the pre heated oven for 35 to 40 minutes and serve at once with a bowl of quark, richly seasoned with crushed garlic, salt and pepper and herbs and let people spoon some over their vegetables as needed.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: