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Vegetable casserole

updated

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Ingredients for 3 servings:

  • 400 g jacket potatoes
  • 1 kg Brussels sprouts
  • nutmeg
  • 1 mango(s)
  • 1 small can of tomatoes
  • 200 g feta cheese (goat feta)
  • salt and pepper
  • Cheese (goat cheese), grated
  • Grease for the molds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, cow’s milk-free

Grease 2 to 3 lidded ovenproof bowls with fat (each holds 1 liter). Peel and slice the potatoes, then layer them. Clean the Brussels sprouts and cut a cross into the stem. Cook in salted water for 10-20 minutes until al dente or soft, if desired. Drain and arrange on top of the potatoes. Dice the mango and arrange on top. Blend the can of tomatoes with salt and pepper and the goat’s feta cheese, then spread over the vegetables. Cover with the grated goat cheese. Close the lid, place in a cold oven, and bake at 160-170°C (convection oven) for about 40 minutes. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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