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Casserole with turnips, sweet potatoes, zucchini

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Ingredients for 4 servings:

  • 500 g swede(s)
  • 500 g sweet potatoes
  • 250 g zucchini
  • 1 stalk(s) leek
  • 1 clove(s) garlic
  • 150 ml sour cream
  • 50 ml low-fat yogurt
  • 1 egg(s)
  • 1 tbsp honey or beetroot
  • e.g. salt and pepper
  • 1 small piece(s) of fresh ginger
  • 1 tbsp oil
  • 3 tbsp Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the turnips and sweet potatoes, wash the zucchini, and dice everything. Wash the leek and slice it into rings. Peel and finely chop the garlic. Preheat the oven to 180°C (fan oven). Mix the prepared vegetables and place them in a greased casserole dish. Blend the yogurt, cream, egg, garlic, ginger, and honey/beetroot syrup into a sauce and pour it over the vegetables. Then place it in the oven and bake for about 40 minutes. Sprinkle the cheese over the casserole 5-8 minutes before the end of the cooking time.

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Written by John Myers

Professional Chef with 29 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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