John Myers
Broccoli and Carrots Casserole
The perfect broccoli and carrots casserole recipe with a picture and simple step-by-step instructions.
- 500 g Fresh broccoli
- 3 piece Carrots
- 150 Milliliters Milk
- 50 Milliliters Cooking water
- 100 g Processed cheese
- 1 piece Diced onion
- 3 piece Garlic cloves chopped
- 2 tablespoon Mondamine powder
- Salt
- Pepper
- Nutmeg
- 200 g Cod fillet
- 200 g Sliced mozzarella
- 50 g Freshly grated Parmesan
- Divide the broccoli into florets, cut through if necessary, peel and slice the carrots. Blanch in a saucepan with salted water for 5 minutes. Skim off and set aside.
- Preheat the oven to 200 ° C top and bottom heat. Prepare an ovenproof baking dish.
- While the vegetables are cooked al dente, I concentrate on the sauce. Drain a little fat in a saucepan, add onions and garlic and sauté lightly. Sprinkle in the moonamine, stir with the boiling water, gradually add the milk and simmer gently for 5 minutes. Season well with the spices.
- Stir in the processed cheese.
- Put the vegetables in the baking dish, add the fish, if you like, in cubes. Pour the sauce over it and finish with the cheese.
- Put it in the oven on the middle rail and tidy up the kitchen again in 25 minutes.
- Hori wishes you enjoy your meal
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