John Myers
Ingredients for 2 servings:
- 1 small Hokkaido pumpkin(s)
- 3 m.-sized carrot(s)
- 1 m.-sized onion(s)
- 1 m.-large kohlrabi
- 3 m.-large potatoes, waxy
- 1 cup crème fraîche
- 5 eggs, size S
- 1 cup of milk or plant-based drink, e.g. oat drink
- ½ tsp cayenne pepper
- 2 tsp salt
- pepper
- Cheese, variety of your choice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
tastes good even without cheese
Wash, peel, and skin all the vegetables, then cut into pieces large enough for a vegetable slicer. Grate the vegetables, place them in a bowl, and toss well with the salt. Transfer to a baking dish and spread evenly. Beat the eggs in the previously used bowl. Add the crème fraîche, milk, and cayenne pepper (you can also add other spices), mix everything well, and pour over the grated vegetables. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. During this time, I sliced the cheese—here, an Almkönig—with a vegetable peeler. After the first 30 minutes, I placed it on one side of the casserole and left it in the oven for another 15 minutes at 170°C. Serve with a salad. Tip: Next time I’ll add caraway seeds; it’s sure to taste very interesting.
Facebook Comments