Vegetable casserole with Roquefort

Ingredients for 2 servings:

• 500 g jacket potatoes
• 2 tbsp butter
• 1 tsp salt
• Nutmeg, freshly grated
• 1 stalk(s) leek, with green, approx. 200 g
• 2 tbsp olive oil
• 200 g carrot(s), organic
• 20 g ginger
• 50 g sesame, unhulled, organic
• 50 g peanuts, blanched
• 1 pinch of salt
• 1 pinch(s) of sugar
• Cheese, Gouda, grated
• Butter, for the casserole dishes
• 100 g cheese (Roquefort)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, vegetarian

Boil 2 1.5 L casserole dishes with lids. Boil the potatoes with their skins on, rinse well, peel, and immediately press them through a ricer. Mix with 2 tablespoons of butter, 1 teaspoon of salt, and freshly grated nutmeg. Cut the leeks and greens into small slices and sauté briefly in 2 tablespoons of hot olive oil. Divide the two buttered casserole dishes and grate a little Gouda cheese on top. Briefly dry roast the peanuts, coarsely grind them, and finely chop the ginger. Grate the carrots. Mix the organic sesame seeds, salt, and sugar and spread them on the leeks and Gouda cheese, then grate a little more Gouda cheese on top. Divide the mashed potatoes into two flatbreads and place them on top of the carrots, covering them. Sprinkle the Roquefort cheese on top with a wet teaspoon. Close the lid to keep it moister. Place in a cold oven and bake at approximately 150°C (convection oven) for about 40 minutes; it should bubble. My own recipe.