John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 400 g broccoli (frozen)
- 250 g peas (frozen)
- 4 carrots
- 150 g corn
- 200 g hollandaise sauce
- 150 g cheese, grated
- 200 g cream
- 4 sprigs of parsley
- 1 tsp vegetable broth, instant
- Water
- salt and pepper
- 1 pinch of nutmeg
- Fat for the mold
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Peel the potatoes and cut them into sticks, then boil them for about 30 minutes in water with a little vegetable stock added. Cook the broccoli and peas according to the package instructions (it’s best to add a little vegetable stock to the water here as well). Caramelize some sugar (I use brown sugar) in a pan and add the sliced carrots and corn. Cook over low heat for 2-3 minutes. Grease a casserole dish and add the potato sticks. Add the cream and parsley to the broccoli and peas and puree (not necessary, but since my daughter doesn’t really like broccoli, I always have to use this trick with her…) and then spread it over the potatoes. Now pour the carrot and corn mixture over the puree and then spread the packet of hollandaise sauce over the casserole. Finally, sprinkle the cheese over the casserole and place it in the oven. I leave the casserole in the oven at 150°C (fan oven) for about 30 minutes.
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