Potato and leek casserole with goat cheese and parsley roots

Ingredients for 2 servings:

• 250 g floury potatoes
• 10 spring onions
• 2 small parsley roots
• 80 g goat’s cheese
• 100 ml vegetable stock, homemade or from a jar
• 100 ml cream
• 1 tbsp thyme, chopped
• 1 tbsp rosemary, chopped
• 1 small garlic clove(s)
• some butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a recipe for the combi steamer

Wash and peel the potatoes, and cut into approximately 1-2 mm thick slices. Wash the spring onions and cut into approximately 5-10 mm thick slices. Peel the parsley roots and slice them thinly, just like the potatoes. Finely chop the garlic, sauté in a little butter, and pour in the vegetable stock and cream. Add the herbs, bring to a boil, and reduce slightly. Season with salt and pepper. Grease a baking dish with butter and layer 1/3 of the potatoes, half of the spring onions, and the parsley roots. Season each layer with a little salt and pepper. Sprinkle half of the goat cheese flakes over the top. Repeat the process and finish with the remaining potatoes. Pour the cream mixture over the potatoes and cook as follows: 180°C – 90% humidity – 25 min. 180°C – 30% humidity – 10 min. Tastes great as a side dish to fried fish, pan-fried meat, or as a vegetarian dinner.