Root vegetable and cauliflower casserole

Ingredients for 3 servings:

• ½ head of cauliflower
• ½ celery root
• 1 stalk(s) leek
• 1 kohlrabi bulb(s)
• 1 chili pepper(s)
• vegetable broth
• 2 onions
• 2 cloves garlic
• 100 g bacon, finely diced
• Paprika powder
• Tomato paste
• 2 Mettwurst (Frankfurter Mettwurst)
• salt and pepper
• Curry powder, optional
• 200 g cream cheese spread
• 200 ml cream
• 2 eggs
• 150 g cheese, grated
• breadcrumbs
• Fat for the mold

Instructions

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

Divide the cauliflower into florets, dice the celery and kohlrabi, halve the leek lengthwise and cut into 1 cm wide pieces. Remove the inside of the chili pepper and cut the pepper into small pieces. Cook these ingredients in vegetable stock until al dente. Drain through a sieve and collect the stock. Season the vegetables with pepper and salt. Finely dice the onion and garlic and fry with the diced ham in olive oil, season with paprika and shortly before the end, fry in the tomato paste. Slice the Frankfurter Mettwurst. Mix the fried onions, garlic and Mettwurst well with the vegetables and pour everything into a greased baking dish. Now prepare the sauce: Melt the cream cheese in the slightly warmed cream and stir in 2 eggs. Thin with the vegetable stock if desired and season with pepper and salt. If you like, you can also add curry powder. Spread the sauce over the vegetables in the casserole dish and sprinkle with grated cheese. Finally, sprinkle with breadcrumbs and bake the casserole for about 30 minutes at 200 degrees Celsius (400 degrees Fahrenheit).