Vegetable Casserole

Rating: 3.2 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



1. peeled pumpkin into centimeter cubes or possibly cut into thin slices. Peel the potatoes and slice finely. Rinse the spring onion, cut away the wheat and the root onions. Halve lengthwise, cut into 3 to 4 cm long pieces. Slit chili peppers lengthwise, rinse out seeds, discard stems. Cut pods into narrow strips.

2. preheat oven to 180 °C. Butter a large ovenproof dish. Mix the milk with the whipping cream and the egg, stir in the cheese, season with nutmeg, thyme, sentence and enough pepper.

3. layer spring onions, potatoes, pumpkin in the form, sprinkle with chili strips. Pour the egg milk, spread butter flakes evenly on the surface. Bake in the oven (center) for about1 hour. After 40 minutes, cover with aluminum foil so that the crust does not turn too dark brown (possibly also earlier: so look through the oven glass from time to time!) Serve with crusty baguette.

T i p: Making a casserole is easy: just mix all your favorite vegetables in all combinations. Clean vegetables, rinse, chop. For the firmer varieties such as cauliflower, celery, carrots, bean pods, throw them into boiling salted water for a few minutes beforehand, cool and drain. Later layer them in a buttered form, pour well-seasoned egg milk over them and bake.

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