A mouth-watering dish for your guests!
INGREDIENTS
- 1 potato, sliced 1 cm thick
- 2 rutabagas or white turnips, sliced 1 cm thick
- 1 leek into pieces of 0.5 cm
- 1/2 tbsp. olive oil
- 1/2 tbsp. unsalted butter
- 2 bocconcini / mozzarella, diced
- 1 tsp. dried oregano
- 1 pinch salt [optional]
- Pepper to taste
PREPARATION
Preheat oven to 175ºC / 350ºF.
Prepare the vegetables: Peel the potatoes and rutabagas (or turnips) and cut into slices about 1 cm thick. Clean the leeks, remove about ¼ of the dark-green part and cut the rest into pieces of about 0.5 cm thick. Coarsely dice the bocconcini into pieces and set aside.
Heat butter and oil in a large skillet over medium heat. Sauté leeks 3-4 minutes, stirring frequently, until they become translucent. Add the other vegetables and cook for about ten minutes, until they are lightly browned, stirring occasionally. Add salt and pepper to taste, then, transfer the vegetables to a baking dish. Add the bocconcini and oregano.
Bake in center of oven 20-25 minutes or until vegetables are tender and the cheese has formed a nice golden crust. Serve.