Vegetable Casserole with Swiss Chard, Carrots and Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g potato (s), waxy
- 600 g fresh chard or spinach
- 5 carrot (s)
- 2 tablespoons oil
- 200 ml vegetable stock
- 1 cup whipped cream
- 2 egg (s)
- 150 g mozzarella
- butter
- salt and pepper
- rosemary
- thyme
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put the oil in a pan, add the sliced potatoes, then the sliced carrots and finally the washed and sliced Swiss chard or spinach. Salt and pepper and add a little nutmeg. Add the rosemary and thyme to the vegetable stock and pour in, reduce a little.
- Whisk eggs with cream. Put the vegetables in a saucepan, pour the cream and egg mixture on top. Spread the diced mozzarella cheese on top, as well as the butter flakes.
- Cook at 180 ° for about 40 minutes in the oven on top and bottom heat.
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