John Myers
Ingredients for 1 servings:
- 2 m.-large zucchini
- ½ leek(s)
- 3 m.-sized carrot(s)
- 300 g cream cheese
- 1 small piece(s) of celeriac (e.g. from a bunch of soup greens)
- 3 eggs, size M
- 1 tbsp vegetable stock powder
- 200 g sausage or bacon
- 250 g cheese, grated
- 1 onion(s)
- some garlic
- Spice(s) as desired
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes
Peel and grate the vegetables, except for the leek, and mix with the granulated vegetable stock powder. Let stand for at least 15 minutes to allow the vegetables to lose their liquid. In the meantime, trim the leek, halve it, and cut it into fine half rings. Chop the sausage and fry it with the leek, chopped onion, and garlic. Squeeze the grated vegetables dry and place them in a bowl. Retain the liquid. Add the cream cheese, eggs, and about half of the cheese to the vegetables. Mix everything well. Add 1-2 tablespoons of the vegetable liquid to the pan with the sausage and let it reduce slightly. Now add everything to the vegetable and cheese mixture and stir well again. Season to taste with spices, if desired. Pour the entire mixture into a greased springform pan (or a suitable silicone mold) and smooth it down. Sprinkle the remaining grated cheese on top. Bake in a hot oven at 180 °C top/bottom heat for approx. 30 – 40 minutes.
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