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Bread – Vegetable – Casserole with Crunch

5 from 3 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 227 kcal

Ingredients
 

  • 7 slice 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 227kcalCarbohydrates: 16gProtein: 4.6gFat: 16.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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