Colorful Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g Brussels sprouts
- 400 g carrot (s)
- 400 g potato (s)
- 1 onion (s)
- 1 tablespoon butter or margarine
- 400 ml vegetable stock
- 100 ml whipped cream or cremefine
- 100 g sheep cheese
- 2 tablespoon flour
- salt and pepper
- Curry powder
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and then cut them in half. Peel the carrots and cut into slices. Peel the potatoes and cut in halves or quarters depending on the size.
- Cook the potatoes and Brussels sprouts in boiling salted water for about 15-20 minutes, after about 5 minutes add the carrots.
- Peel and dice the onion and sauté in a saucepan. Dust with curry powder and flour and sweat with it. Deglaze with vegetable stock and stir in cream or Cremefine. Season with salt, pepper and possibly more curry powder, depending on your taste.
- Drain and drain potatoes, Brussels sprouts and carrots. Then put in a baking dish. Pour the onion curry sauce over them. Crumble the sheep`s cheese and sprinkle over it.
- Baked in a preheated oven at 200 ° C for approx. 15 minutes. Serve hot.
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