Cauliflower and Black Salsify Casserole

Summary

Prep Time	25 mins
Cook Time	30 mins
Total Time	55 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Peel the potatoes, cut in half and cut into approx. 5 mm thick slices. Peel the carrots and cut into slices approx. 5 mm thick. Roughly dice the onion and set aside. Drain the salsify well in a pasta colander.
Bring a large saucepan of salted water to a boil. Carefully cut the cauliflower into florets from the inside out. Break florets that are too big. Let the potatoes, carrots and cauliflower florets simmer gently for 10 minutes. Preheat the oven to 200 degrees circulating air.
Mix the vegetable stock and whipped cream with the spices and season well.
Add the eggs and whisk well. Grease a large baking dish with margarine. Spread the onion cubes with the crushed garlic and the well drained salsify in the baking dish. Drain the vegetables well in the pasta sieve and distribute them evenly in the baking dish.
Spread the prepared sauce evenly over the vegetables. First sprinkle the grated Parmesan and then the Gouda on top. Put the baking dish in the oven for 25 minutes. Reduce the heat to about 180 degrees. Serve garnished with chives.

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