John Myers
Bread – Vegetable – Casserole with Crunch
The perfect bread – vegetable – casserole with crunch recipe with a picture and simple step-by-step instructions.
- 7 disc Whole grain toast
- 2 Zucchini fresh
- 3 Celeriac
- 4 Spring onions fresh
- 1 handful Pine nuts
- 1 handful Sunflower seeds
- 120 ml Milk
- 250 ml Cream
- 2 Eggs
- Salt
- Pepper
- Nutmeg
- First, wash the vegetables, clean them and cut them into thin slices / rings.
- In a pan, first toast the pine and sunflower seeds without oil. Now add a little olive oil and add the zucchini and celery, season with salt and pepper and steam until the zucchini starts to soften, and only now add the spring onions and sauté a little.
- Meanwhile preheat the oven to 200 ° C, dip the bread in the milk and scatter it in a baking dish.
- Spread the vegetables around and over the bread slices.
- Now whisk the cream with the eggs, season with salt, pepper and nutmeg. Pour the cream evenly over the vegetables and put the baking dish in the oven.
- Approx. Bake for 25-30 minutes, until the surface turns a nice golden yellow color.
- Tastes best fresh out of the oven.
Facebook Comments