Potato casserole with peppers and Brazil nuts

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 250 g cherry tomatoes
• 500 g bell pepper(s), red and/or yellow
• 90 g Brazil nuts
• 2 tsp mustard
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 tbsp, heaped butter
• 2 tsp olive oil
• 6 tsp tomato paste
• 1 lemon(s), zest and juice
• 300 ml cream
• salt and pepper
• Cayenne pepper
• Herbs, Italian
• 10 g chives, approx.
• 12 peppercorns
• some fennel seeds
• 3 bay leaves
• Salt
• Leftover peppers, onions and tomatoes
• 400 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

First, peel and slice the potatoes. Boil in salted water for 15 minutes. Meanwhile, trim the vegetables. To make the vegetable stock, bring 200 ml of water to a boil with the fennel seeds, bay leaves, peppercorns, the remaining bell pepper and onion, and a pinch of salt, then bring to a simmer. Wash the bell pepper and cut into bite-sized pieces. Finely chop the onion and garlic. Sauté in butter and oil for 3 minutes. Halve 1/3 of the tomatoes and sauté for 3 minutes. Then add 1/3 of the bite-sized bell pepper and fry for another 2-3 minutes. Then add the tomato paste, half the juice and zest of the lemon, the mustard, spices, and about 1/3 of the chives. Now add the cream and puree everything. Strain about 100 ml of the vegetable stock into the sauce. Finely chop the nuts. Preheat the oven to 200°C (fan-assisted). Combine the sauce, potatoes, and remaining vegetables and place in a casserole dish. Stir in the remaining lemon and another third of the chives. Bake for 20 minutes on the middle rack. After 10 minutes, scatter the chopped nuts over the top. Garnish with the remaining chives to serve.