Summary

Ingredients

For the casserole:

• 1 small Head broccoli
• 0.5 ½ leek (s)
• 1 zucchini
• 1 onion (s), red
• 6 tomato (s)
• 250 g camembert (s)
• salt and pepper
• some oil for frying

For the sauce:

• 250 g herbal cream cheese
• 4 tablespoon, heaped parmesan, freshly grated
• 2 egg (s)
• 1 clove garlic
• 1 teaspoon vegetable stock
• 0.5 ½ bunch parsley, finely chopped
• 250 ml liquid (vegetable water), approx., Created when cooking the leek
• salt and pepper
• nutmeg

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Instructions

1. Preheat the oven to 200 ° C fan-assisted air. Cook the broccoli florets al dente. Clean the leek, cut into rings and cook in water for about 2 minutes. Save the vegetable water for the sauce. Cut the zucchini into slices and fry briefly in the pan. Put the leek, broccoli and zucchini in a baking dish and season with salt and pepper.
2. For the sauce, mix the cream cheese, the parmesan, the eggs, a finely chopped clove of garlic, the vegetable stock and the finely chopped parsley. Gradually add the vegetable water until the desired consistency is achieved. That`s about 250 ml. We don`t like it when the sauce is too runny, otherwise just add more vegetable water. Season the sauce with salt, pepper and nutmeg.
3. Pour the sauce over the vegetables in the baking dish and mix so that everything is covered. Cut the onion into rings and the tomatoes into slices, place on the vegetables in the baking dish and season with a little salt. Cut the camembert into pieces and spread on the casserole. If you are a cheese fan, you can also spread a slightly spicy cheese on the casserole to bake it. Bake the casserole for about 20-25 minutes, until the cheese is golden brown.