John Myers
Ingredients for 4 servings:
- 20 g butter
- 1 kg potatoes
- 1 liter vegetable broth
- 125 ml cream
- some herbal salt
- some nutmeg
- e.g. carrot(s)
- e.g. tomato(s)
- e.g. zucchini
- e.g. celery
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
Wholesome, light food
This is a light, delicious recipe. You can tell from the ingredients that it’s not too high in fat, and by no means overpowering or filling. I should say up front that this casserole doesn’t have the typical creamy consistency, but rather “floats,” which is due to the predominant vegetable broth content. You have to be willing and comfortable with that. Preheat oven to 200°C! Brush the potatoes clean, but don’t peel them, and cut them into wafer-thin slices. Brush a shallow casserole dish with half of the specified butter and line it with the potato slices. If you like, you can now add tomatoes, celery, carrot, and/or zucchini (all sliced or chunked). Season the vegetable broth with a little sea salt and nutmeg and pour it over the vegetables. Then pour over the cream and the remaining butter in small pieces. Cook in the oven for 35-40 minutes, until the vegetables are al dente and tender.
Facebook Comments