John Myers
Ingredients for 4 servings:
- 2 cloves garlic
- 2 onions
- 3 sprigs of celery
- ½ celeriac
- 1 parsley root(s) or parsnip root
- 5 m.-large tomato(s)
- 3 m.-large carrot(s)
- ½ leek(s)
- 3 eggs
- 1 tbsp, heaped wheat flour
- 50 g cheese, grated (Emmental, Mozzarella, Gouda, anything goes)
- 3 tbsp olive oil
- 200 g crème fraîche
- 350 g tofu, or 2 zucchini
- 100 ml vegetable stock
- 100 ml red wine, dry, e.g. Rioja or Dornfelder
- chili powder
- Salt and pepper from the mill
- Parsley
- Thyme
Instructions
Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
Delicious and vegetarian with egg
Cut the tofu into thin slices and line the bottom of a medium-sized, greased ovenproof baking dish. Or line the bottom with thinly sliced zucchini. Crush the garlic and sauté it with the finely diced onions in olive oil over medium heat. Use a pot that can also be used with a hand blender later. Wash and roughly chop the vegetables, peeling the carrots, celery root, and parsley (or parsnip) root beforehand. Add everything to the pot with the onions and garlic. After 2-3 minutes, deglaze with the stock and red wine, then cover and simmer for about 30 minutes. Now add the finely chopped herbs (reserve about a tablespoon of the herbs) and season to taste. Finally, everything is blended until it forms a smooth mixture, which you then spread evenly over the tofu (or zucchini). Now preheat the oven to approximately 180°C. Mix the eggs, flour, remaining herbs, and crème fraîche with the cheese. Season with salt and pepper. Pour the mixture into the third layer of the casserole dish and place it in the middle of the oven for about 30 minutes. The egg should be set and golden brown. Serve with the remaining red wine.
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