in Germany

Colorful potato and vegetable casserole

updated

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Ingredients for 4 servings:

  • 750 g potatoes
  • salt and pepper
  • 1 kohlrabi, approx. 500 g
  • 500 g carrot(s)
  • 1 leek(s)
  • 4 m.-sized eggs
  • 350 ml milk
  • Parsley
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and thinly slice the potatoes. Cook in plenty of boiling water until al dente, drain, and refresh in cold water. Peel, wash, quarter, and slice the kohlrabi. Peel the carrots and trim the leek, then slice both. Cover and blanch the kohlrabi, carrots, and leek one after the other in boiling salted water for about 6 minutes, then drain well. Whisk the eggs with the milk and season well with salt and pepper. Layer the vegetables evenly in a greased baking dish and pour the egg wash over them. Bake the casserole in a preheated oven at 175°C for about 45 minutes.

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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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