Vegetable salad and/or casserole

Ingredients for 4 servings:

• lettuce
• 150 g parsley root
• 450 g carrot(s), organic
• 20 g ginger, finely grated
• 150 g leek
• 200 g chicory
• 150 g bell pepper(s), frozen or fresh
• 2 cup(s) brown rice, cooked
• 1 egg(s)
• 100 ml milk
• 50 g buckwheat, ground
• Salt
• 1 tsp soy sauce (tamari)
• 1 tsp Balsamic vinegar di Modena
• 50 g cheese, grated Gouda
• Butter, for greasing the fireproof molds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gluten-free

Finely grate the parsley root, carrots, and ginger. Chop the leek into rings and finely chop it. Slice the chicory twice lengthwise, then thinly slice crosswise. Add the bell peppers into thin strips, along with the brown rice, and mix well. Serve. If you like, you can serve or mix in the sauce as desired. We left it as it is; it has enough flavor. As a casserole: Prepare the vegetables as directed above. Then place them in four greased, ovenproof 1-liter bowls. Mix the ingredients listed for each serving, from egg to vinegar (so do all four times). Pour over the vegetables and sprinkle with the grated cheese. Bake in a cold oven at approximately 150°C (convection oven) for approximately 40-50 minutes. My own recipe.