John Myers
Meatless: Carrots – Broccoli – Casserole
The perfect meatless: carrots – broccoli – casserole recipe with a picture and simple step-by-step instructions.
- 2 piece Fresh broccoli
- 6 small Carrots
- 1 cups Crème fraîche with herbs
- Milk
- Salt and pepper
- Nutmeg from the mill
- Remove the stems from the broccoli, wash the florets and stems, set aside separately. Brush, wash and slice the carrots, set aside.
- Now heat the milk, slice in the broccoli stalks and carrots and bring to a simmer, simmer for about 3 minutes. Then take the vegetables out with a slotted spoon and place in a baking dish and stir the crème fraîche with herbs into the milk, season everything with salt, pepper and nutmeg and mix vigorously briefly, pour over the vegetables.
- Then I put the broccoli florets on top, either with a lid, I covered the mold with aluminum foil and cooked for 60 minutes, the oven was not preheated, at 180 degrees convection.
- I still had a few leftover potatoes in the fridge, and quickly turned them into a few fried potatoes – potatoes – my fried potatoes – conjured up …… food is ready 😉 …. and this day “saved” too 😉
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