Marinated Oven Vegetables with Heurigen Potatoes and Basil Pots

For the marinated oven vegetables, peel carrots, parsley roots and kohlrabi. Remove the outer hard skin from the fennel and cut away the woody bottom. Cut vegetables into coarse strips, cut scallions in half lengthwise only. Cut the heurigen into wedges in the skin. Season with salt and pepper. Place the vegetables with the potatoes on aluminum foil, drizzle with olive oil and press the aluminum foil together over the vegetables. Steam the vegetable packet in the preheated oven at 180 °C for about 40 minutes.

For the basil casserole, mix the curd with crème fraîche, basil salt and pepper.

Unwrap the vegetables from the foil and place on preheated plates. Drizzle olive oil and balsamic vinegar over the vegetables and add a little salt if desired. Serve the basil curd with the marinated oven vegetables and Heurigen potatoes.

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