Potato – Spring Onion Casserole with Goat Cheese and Parsley Roots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g potato (s), floury boilin
- 10 spring onion (s)
- 2 small parsley root (s)
- 80 g oat cream cheese
- 100 ml vegetable stock, self-cooked or from the jar
- 100 ml cream
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- 1 small clove garlic
- some butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and cut into 1-2 mm thin slices. Wash the spring onions and cut into slices approx. 5-10 mm thick. Peel the parsley roots and cut into thin slices like the potatoes.
- Chop the garlic, sauté in a little butter and pour on the vegetable stock and the cream. Add the herbs, bring to the boil and reduce a little. Season with salt and pepper.
- Grease the baking dish with butter and layer 1/3 of the potatoes, half of the spring onions and parsley roots. Season the layers with a little salt and pepper. Spread half of the goat cheese on top in flakes. Repeat the process and finish with the remaining potatoes.
- Pour the cream mixture over it and cook as follows:
- 180 ° - 90% humidity - 25 min.
- 180 ° - 30% humidity - 10 min.
- Tastes good as an accompaniment to fried fish, briefly fried meat or as a vegetarian dinner.
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