Baked spring vegetables

Ingredients for 4 servings:

• 750 g potatoes
• 1.2 g cauliflower
• 3 m.-large carrot(s)
• 850 g pointed cabbage
• 1 bunch of spring onions
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) of nutmeg, ground
• 100 g cheese, grated
• 6 eggs
• 500 ml milk
• 250 g sour cream or crème fraîche

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the potatoes and boil for about 20 minutes. Then rinse, peel, and let cool. Trim or peel and wash the vegetables. Divide the cauliflower into florets. Cut the carrots into chunks, the pointed cabbage into wedges, and the spring onions into rings. Cover and sauté the cauliflower florets in a little boiling salted water for about 10-12 minutes. Add the carrots after about 5 minutes and continue cooking. Cover and sauté the pointed cabbage in a little boiling salted water for about 10 minutes. Cut the potatoes into thick slices. Drain the vegetables. Whisk the eggs with the milk and sour cream (or crème fraîche). Season generously with salt, pepper, and nutmeg. Stir in the grated cheese. Arrange the vegetables and potatoes in a greased roasting pan or large casserole dish and pour the egg wash over them. Bake in a preheated oven at 175°C (convection oven) for about 45 minutes. Serve immediately.