Summary

Ingredients

• 250 g potato (s)
• 250 g broccoli
• 250 g cauliflower
• 2 carrot (s)
• 1 handful peas
• 1 onion (s)
• 2 cloves garlic)
• 1 cup cream
• 1 tablespoon tomato paste
• 50 g sheep cheese
• 1 tablespoon salt
• pepper
• cumin
• Curry powder
• Paprika powder
• rosemary
• 1 teaspoon pesto, green
• 250 cheese, grated

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Instructions

1. Peel the potatoes and cut into the desired size. Broccoli, cauliflower, and carrots are cut to taste. The upper part of the stem is also used for broccoli and cauliflower, but kept separately from the florets. The onions are peeled and roughly chopped.
2. Put the broccoli and cauliflower stalks together with the potatoes in a large pot of boiling water. The carrots follow after about 5-8 minutes. Another 5-10 minutes later add the onions. The peas are added shortly before the end or together with the onions, depending on whether they are canned or frozen. You can also add a little broth to the water when cooking, but this is not necessary.
3. The remaining ingredients (except for the grated cheese) are placed in a vessel and stirred until smooth with a mixer or hand blender
4. As soon as the potatoes are done, everything is poured into a sieve. The vegetables are placed in a greased baking dish and distributed. Then the sauce is poured over it and the mold goes into the oven at 180 degrees. As soon as the sauce starts to boil, pour the grated cheese over it. Let the cheese brown to taste.