Broccoli and potato casserole with nut crust

Ingredients for 4 servings:

• 500 g broccoli, cleaned, cut into florets
• 500 ml water
• 1 onion(s), diced
• 125 g quark
• 50 g cream
• 1 egg(s)
• some salt and pepper
• 500 g potatoes, boiled, quartered
• 100 g hazelnuts, ground
• 40 g butter
• 125 g quark
• 60 g breadcrumbs
• 3 tbsp parsley
• some nutmeg
• some oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Sauté the diced onion in a little heated oil. Add the broccoli florets and sweat briefly. Pour in water and sauté until al dente. Drain, set the broccoli aside, and thicken the vegetable stock with the flour. Stir in salt, pepper, nutmeg, and cream. Then mix the quark with the egg and stir into the thickened vegetable stock. For the nut crust, knead the ground hazelnuts, butter, breadcrumbs, parsley, and salt together until crumbly. Mix the broccoli and quartered potatoes with the thickened sauce from the vegetable stock. Place everything in a baking dish and cover with the nut crust. Bake in a preheated oven at 180°C for approx. 30-40 minutes.