Cauliflower and salsify casserole

Ingredients for 2 servings:

• 1 m.-large cauliflower
• 3 large carrots
• 3 m.-sized potatoes
• 1 large onion(s)
• 1 large garlic clove(s)
• 320 g salsify(s), from the jar
• 100 g Gouda, grated, light
• 40 g Parmesan, grated
• 150 ml whipped cream, light
• 150 ml vegetable stock
• 2 large eggs
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) mustard seeds, ground
• 4 pinches of nutmeg
• 2 tsp vegetable margarine
• 1 handful of chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

a light vegetarian dish

Peel the potatoes, halve them, and cut into approximately 5 mm thick slices. Peel the carrots and cut them into approximately 5 mm thick slices. Roughly dice the onion and set aside. Drain the salsify thoroughly in a colander. Bring a large pot of salted water to a boil. Carefully break the cauliflower into florets, breaking up any florets that are too large. Simmer the potatoes, carrots, and cauliflower florets gently for 10 minutes. Preheat the oven to 200 degrees Celsius (convection oven). Mix the vegetable stock and heavy cream with the spices and season well. Add the eggs and beat well. Grease a large baking dish with margarine. Arrange the diced onion, crushed garlic, and well-drained salsify in the baking dish. Drain the vegetables thoroughly in the colander and spread them evenly in the baking dish. Spread the prepared sauce evenly over the vegetables. Sprinkle first with the grated Parmesan cheese, then with the Gouda cheese. Place the casserole dish in the oven for 25 minutes. Reduce the heat to about 180 degrees Celsius. Serve garnished with chives. Note: Boritz writes in the comments: This should feed two to three people.