Vegetarian Winter Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), waxy
- Salt water
- 2 large carrot (s)
- 100 g mushrooms (e.. mushrooms)
- 200 g broccoli
- 1 onion (s), red
- 100 g peas (frozen)
- 230 ml sweet cream
- 3 egg (s)
- 100 g cheese (Gruyère or Appenzeller), in one piece
- some salt and pepper, black from the mill
- 1 teaspoon paprika powder, noble sweet
- some nutmeg
- 1 clove garlic
- 1 chilli pepper (s), red
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into finger-thick slices. Boil in salted water for 5 minutes, then drain and rinse immediately.
- Clean or peel the carrots, onions and mushrooms and cut into slices, divide the broccoli into small florets. Put all the vegetables (except the garlic) in a large baking dish and mix well. If you like it a little softer, you should pre-cook the carrots and broccoli with the potatoes.
- Finely dice the chilli pepper and garlic. Mix the cream, eggs, spices, chilli pepper and garlic in a large cup. Pour the sauce over the vegetables and cover with grated cheese.
- Bake at 180 ° C in a preheated oven for about 35 - 45 minutes. A combination of circulating air and top / bottom heat is best here. If that is not possible, start with hot air and switch to top / bottom heating in the last 29 minutes.
- I cook this amount for my friend (very good eater) and myself and there is nothing left of it. I can also imagine that if you have a smaller appetite, 3 people will be satisfied with it.
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