Summary

Ingredients

• 300 g broccoli
• 300 g cauliflower
• 300 g minced pork
• 100 g mushrooms, fresh
• 1 small onion (s)
• 2 egg (s)
• 50 g herbal cream cheese
• 200 g cream
• 200 g Emmentaler, rated
• 10 g butter, for reasin
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons nutmeg, grated

Print Recipe Pin Recipe

Instructions

1. Remove the stems from broccoli and cauliflower and place the florets separately in a saucepan with approx. 1 liter of cold water. Bring the water to a boil and let the vegetables simmer over low heat for about 13 minutes.
2. Add the nutmeg to the cauliflower. Test whether the florets can be easily cut with a fork. If not, let it cook for another 1 - 2 minutes. Drain the water and put the pots aside.
3. Preheat the oven to 180 ° C fan oven. Grease a baking dish with the butter. Let a pan with oil get hot. Add the minced meat to the pan and fry until cooked through. Add the onion and sauté.
4. Pat the mushrooms dry and rub clean with a kitchen towel. Remove the lowest part of each stalk. Cut the mushrooms into slices and add to the minced meat. Fry for 5 minutes, turning occasionally. Season with salt and pepper.
5. Layer the cauliflower in the baking dish. Put the minced meat mixture on top and spread the broccoli florets on top.
6. Whisk the cream, herb cream cheese and eggs together. Pour the sauce over the casserole, sprinkle everything with grated Emmentaler and bake on the middle rack for 25 minutes. If the cheese turns too brown, cover the casserole with baking paper and switch to top / bottom heat for the remaining time.