Swede casserole

Ingredients for 4 servings:

• 200 g smoked tofu
• 2 small onions
• 2 tbsp rapeseed oil
• 1 large turnip(s)
• 300 g potatoes
• 3 sprigs of thyme
• 250 ml vegetable stock
• 1 tbsp butter or margarine
• 1 tbsp flour
• 1 cup of cream
• salt and pepper
• 1 pinch of nutmeg, grated
• 1 pinch of cayenne pepper
• 200 g mountain cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with smoked tofu and potatoes

Cut the tofu into cubes, peel and dice the onion, heat the rapeseed oil in a pan and fry the tofu and onions. Remove from the pan and place in a casserole dish. Peel, wash, and dice the swede and potatoes. Wash and dry the thyme, and strip the leaves from the sprigs. Cook the potatoes and swede in the vegetable stock for 15 minutes. Then drain and reserving the stock. Preheat oven to 190°C. Melt the butter or margarine in a saucepan, sprinkle in the flour, whisk until smooth, add the stock, and bring to a boil. Add the cream and bring to a boil again, then season generously with salt, pepper, nutmeg, and cayenne pepper. Arrange the vegetables over the tofu, sprinkle with the thyme, and drizzle with the sauce. Bake in the oven for approximately 35–40 minutes. Shortly before the end of the cooking time, grate the cheese and spread it over the casserole. Grill and serve. If you don’t want it meat-free, you can use smoked pork instead of tofu.