Summary

Ingredients

• 300 g potato (s)
• 250 g carrot (s)
• 250 g broccoli
• 250 g mushrooms, (preferably brown)
• 1 medium onion (s)
• 1 clove garlic
• 200 g sour cream
• 100 ml milk
• 2 egg (s)
• 1 teaspoon vegetable stock
• 1 teaspoon, leveled herbs, Italian
• 1 pinch (s) nutmeg
• salt and pepper
• 200 g cheese, rated

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Instructions

1. Peel the potatoes and carrots, cut the broccoli into florets, clean the mushrooms and cut in halves or quarters depending on the size.
2. Cut the potatoes (larger ones in half) into thicker slices, carrots into slightly thinner slices.
3. Steam the potatoes and carrots in a little salted water, add the broccoli florets after a good 5 minutes and cook for another 5-8 minutes.
4. Meanwhile, peel and dice the onion and sauté in a little fat / oil. Add the mushrooms, season with a little salt, pepper and garlic and fry briefly.
5. For the topping, whisk the sour cream, milk and eggs with the vegetable stock, herbs and nutmeg, and season with salt and pepper if necessary.
6. Put the drained vegetables and mushrooms in a lightly greased casserole dish, pour the glaze over them and sprinkle with the cheese.
7. Bake in a preheated oven (convection oven 175 ° C, O / U 200 ° C) until the cheese crust is nicely browned (approx. 30 minutes).
8. For those who like it a little more hearty and don`t insist on being vegetarian: fry the mushrooms with 125 g of diced bacon or with 200 g of ham or minced meat!