Fanned vegetable casserole

Ingredients for 6 servings:

• 1 large onion(s)
• 2 m.-sized sweet potatoes
• 3 thick carrots
• 1 m.-large kohlrabi
• 3 large potatoes
• 3 large mushrooms
• 3 large tomatoes
• 1 m.-large zucchini
• 1 thin eggplant(s), to taste
• 500 g risotto rice or other rice
• 3 tbsp vegetable broth, instant
• 150 ml vegetable cream or oil
• 1 ½ liters vegetable broth, well seasoned
• 1 tsp salt
• e.g. garlic powder
• n. B. onion powder
• n. B. Pfeffer
• n. B. herbs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

a vegetarian dish with baked vegetables on creamy risotto rice or as a side dish to meat

When shopping, make sure that the individual vegetables are a similar diameter. Cut the vegetables into slices about 0.5 cm wide. Roughly dice any ends that are much too small and set aside. Place each vegetable separately in a sufficiently large freezer bag. Simply slice the tomatoes and onions; they will not be marinated. Salt the eggplants and place them in the bag so that the liquid comes out and they are not so bitter. If in doubt, simply leave out the eggplants. Now make a marinade from vegetable cream, vegetable stock powder, salt, and other spices to taste and divide it evenly among the individual vegetable bags. Screw the tops of each bag tightly shut, hold it shut, and mix the marinade and vegetables together, shaking well to ensure the marinade sticks to each piece of vegetable. Then simply set aside. Sprinkle the remaining diced ends of the vegetables into a 40 x 25 cm baking dish so that the entire bottom is lightly crumbled. Gently and evenly pour the rice from the packet into the baking dish, ensuring the rice layer is evenly distributed throughout. If you use risotto or rice pudding, it will be very creamy; with other types of rice, it will be more crumbly. Now start with a potato, for example, and layer different vegetables on top of each other until you have a stack of 5-8 slices. Then carefully place these horizontally on top of the rice in the dish, filling the baking dish. If there are too few vegetables, simply leave space at the edges or cut up more vegetables. If there are too many vegetables, try to carefully push everything together or fill a second dish. My amount was almost exactly enough for the 40 x 24 cm dish. Now place the dish on the baking sheet and carefully fill with well-seasoned vegetable stock until the vegetables are about half submerged. Otherwise, some of the stock will easily spill. Cover the dish with aluminum foil and bake for 1.5 hours at 170 degrees. Then remove the aluminum foil, briefly check if the rice is still too dry, and add a little more stock if necessary, then bake uncovered for another 30 minutes. Serve as a vegetarian main course, for example, with a light sauce, or as a decorative side dish with any type of meat.