Spring Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg mixed vegetables (carrots, kohlrabi, broccoli, cauliflower, white and green asparagus)
- 1 clove garlic
- 1 cup whipped cream
- 2 egg (s)
- salt
- Pepper, colored, from the mill
- some nutmeg, freshly grated
- 100 g Emmentaler, freshly rated
- 50 g cheese, (Grana Padano), freshly rated
- 1 tablespoon parsley, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Clean or peel and wash vegetables. Slice the kohlrabi and cut the carrots and asparagus into pieces.
- Bring water to the boil in a saucepan, lightly salt and blanch the vegetables in it for about 2 to 3 minutes. Then drain, rinse with ice-cold water, drain and place in a greased casserole dish.
- Whisk the cream with the eggs. Peel off the garlic clove and press it. Season with a little salt, some freshly grated nutmeg and a few turns of colored pepper from the mill, whisk again and pour over the vegetables. Scatter Emmentaler and Grana Padano over the top and bake in a preheated oven at 190 ° (top / bottom heat) for 20 to 30 minutes.
- Serve sprinkled with the parsley.
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