Potato and vegetable casserole with spicy cream sauce

Ingredients for 4 servings:

• 250 g potatoes
• 250 g broccoli
• 250 g cauliflower
• 2 carrots
• 1 handful of peas
• 1 onion(s)
• 2 garlic cloves
• 1 cup of cream
• 1 tbsp tomato paste
• 50 g sheep’s cheese
• 1 tbsp salt
• pepper
• cumin
• curry powder
• Paprika powder
• rosemary
• 1 tsp green pesto
• 250 cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and cut them to the desired size. Cut the broccoli, cauliflower, and carrots as desired. The upper part of the stalks is also used for broccoli and cauliflower, but kept separate from the florets. Peel and roughly chop the onions. First, add the stalks of the broccoli and cauliflower along with the potatoes to a large pot of boiling water. After about 5-8 minutes, add the carrots. Another 5-10 minutes later, add the onions. Depending on whether they are canned or frozen, the peas are added either shortly before the end or together with the onions. You can also add a little stock to the water during cooking, but this is not necessary. Place the remaining ingredients (except the grated cheese) in a bowl and blend until smooth using a blender or hand blender. Once the potatoes are tender, drain everything in a sieve. Place the vegetables in a greased baking dish and spread out evenly. Then pour the sauce over them and place the dish in the oven at 180 degrees. As soon as the sauce begins to boil, add the grated cheese. Let it brown to taste.