Amaranth – Vegetable – Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g amaranth
- 350 ml vegetable stock
- 1 onion (s)
- 1 clove garlic (alternatively heaped teaspoon wild garlic paste from the jar)
- 450 g zucchini
- 150 g carrot (s)
- 300 g tomato (s)
- salt and pepper
- 0.25 teaspoon ¼ cayenne pepper
- Paprika powder, noble sweet
- thyme
- olive oil
- 50 g cheese (ratin cheese)
Print Recipe
Pin Recipe Instructions
- Bring the amaranth in the vegetable stock to a boil, switch back to low heat and simmer for about 25 minutes until the grains are soft.
- Finely dice the onion, garlic and carrot, cut the zucchini into slightly larger cubes. Scald tomatoes, peel, core and cut into small pieces.
- Fry the zucchini in a pan in olive oil, season with salt, pepper and plenty of paprika and finish cooking. Remove and set aside.
- Now fry the onion and garlic in oil, add the diced carrots, season with salt, cayenne pepper and 1 teaspoon paprika and fry gently for 5 minutes over a medium heat. Add tomatoes, season with thyme and stew for another 10 minutes.
- Mix in the zucchini cubes and pour the vegetable mixture into a baking dish. Spread the amaranth on the vegetable layer, sprinkle with cheese and bake at 200 ° C for about 20-25 minutes until the cheese has run.
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