Potato and broccoli casserole

Ingredients for 4 servings:

• 1 liter of water
• n. B. Vegetable stock powder
• 6 m.-sized potatoes
• 2 heads of broccoli
• 1 onion(s)
• 2 tbsp margarine
• 2 tbsp flour
• 1 pack of cream or soy cream, approx. 200 ml
• some nutmeg
• some paprika powder, sweet
• some salt and pepper
• some chili powder
• lots of cheese, grated or vegan cheese substitute, approx. 150 – 200 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

our absolute favorite recipe

First, bring the water to a boil and add the vegetable stock. Meanwhile, peel the potatoes and trim the broccoli, then cut into florets. Dice the potatoes and cook in the stock until tender. Remove the potatoes from the stock with a slotted spoon, then cook the broccoli florets in the stock. Place both in a large casserole dish. For the sauce, dice an onion and fry in the margarine until translucent. Sprinkle the flour over the onion and let it brown for a while. Then add half a liter of the vegetable stock used to cook the potatoes and broccoli and let it thicken briefly. Then add the cream (we use soy cream, which has fewer calories) and season the sauce well with nutmeg, paprika, salt, pepper, and chili. Pour the sauce into the casserole dish and sprinkle with the cheese. Place in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes, until the cheese is nicely browned.