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Vegetable casserole

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Ingredients for 3 servings:

  • 1 kg mixed vegetables
  • 20 g margarine
  • 100 g mushrooms
  • 1 tbsp parsley, chopped
  • 50 g flour, smooth
  • 4 eggs
  • 375 ml milk
  • Margarine, for the mold
  • Salt
  • 60 g margarine
  • Breadcrumbs, for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the vegetables and roast them in the margarine. Melt the flour in the hot margarine, pour in the milk, bring to a boil, and stir in the egg yolks while they cool. Beat the egg whites until stiff peaks form and stir them into the milk mixture alternately with the vegetables and parsley. Season. Pour the mixture into a greased, breadcrumb-dusted casserole dish and bake in the oven until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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