John Myers
Ingredients for 2 servings:
- Fat, for the casserole dishes
- 350 g jacket potatoes
- 250 g carrot(s)
- 500 g fresh salsify, approx. 330 g peeled
- Boiling water, salted
- 1 tsp vegetable broth, granulated
- Water
- 200 g sour cream
- 100 ml vegetable broth, cooked
- 5 peppercorns, ground
- 50 g millet, ground
- 200 g cheese, fresh goat cheese roll, well aged
- 2 tsp cranberries, ad jar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free, egg-free
2 (1 L each) lidded casserole dishes. Grease both casserole dishes with margarine/fat. Slice the jacket potatoes and cover the bottoms. Wash the salsify, add them to boiling salted water, boil for about 3 minutes, peel, and cut into pieces. Cover with water, add sliced carrots, and 1 teaspoon of granulated vegetable stock, and cook until al dente or tender. Strain the vegetable stock and reserve. Place the vegetables on top of the potatoes. Mix 200 g of sour cream with about 100 ml of the cooked vegetable stock, peppercorns, and millet, and pour over the vegetables. Cut the goat cheese roll into thick pieces and place 5 on each casserole dish, adding 1 teaspoon of cranberries to the center. Close the lid. Place in a cold oven and bake at approximately 180°C for about 30-40 minutes. My own recipe.
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