Spring casserole

Ingredients for 4 servings:

• 1 kg young vegetables, e.g. carrots, kohlrabi, cauliflower, asparagus, cleaned
• 800 g potatoes, boiled in their jackets
• 1 cup sour cream
• 1 cup of cream
• 2 tsp, heaped curry
• salt and pepper

Instructions

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

with lots of fresh vegetables

Cut the cleaned vegetables into bite-sized pieces and pre-cook in salted water for about 10 minutes. Peel the potatoes and cut them into approximately 1 cm thick slices. Layer the pre-cooked vegetables and potato slices in a mixed mixture in a casserole dish. Whisk the cream with the sour cream and curry powder until smooth and season generously with salt and pepper. Pour this sauce over the potato and vegetable mixture and bake at 200°C for about 20 minutes. You can mix the vegetables according to availability and taste. For meat lovers, you can add pre-cooked Nuremberg sausages or pre-cooked meatballs to the dish.