Summary

Ingredients

For the vegetables:

• 1 head savoy cabbage
• 3 carrot (s)
• 1 piece (s) celeriac
• 3 onion (s)
• 2 cloves garlic)
• 1 teaspoon marjoram
• 1 pinch (s) nutmeg
• 40 ml olive oil
• 1 teaspoon mustard seeds
• 3 juniper berries
• 1 clove (s)
• Sea salt and pepper
• 0.5 ½ bunch parsley
• 500 ml cream or soy like cream (or 250 cream and 250 milk)
• 2 bay leaves
• 1 sprig rosemary
• 2 sprigs thyme

For the puree:

• 1.8 kg potato (s), e.g. Gala
• 1 pinch (s) sea salt
• 0.5 teaspoon ½ nutmeg
• 50 ml olive oil or butter
• 250 ml milk or plant milk
• 250 ml mountain cheese or smoked sauce

Print Recipe Pin Recipe

Instructions

1. Peel and quarter the potatoes and cook with a little salt.
2. Prepare the vegetables. To do this, wash, peel and cut into leaves. Then slowly fry the vegetables in a little olive oil until they are three-quarters cooked. In the meantime, work the spices into a paste in a mortar. Then season the vegetables with it and season with salt. Pour into the baking dish, add some sliced flat-leaf parsley and fill up with cream.
3. When the potatoes are done, it`s time for the puree. To do this, press the potatoes through a press. Then add the warm milk, the olive oil and the grated mountain cheese. Season with nutmeg and salt and process into a creamy puree.
4. Now spray the puree onto the vegetables in the baking dish and bake in the oven at 180 ° C for 20 minutes. If you prefer the vegetables soft, leave the casserole in the oven for up to 15 minutes longer.