Vegetable casserole

Ingredients for 4 servings:

• 100 g sunflower seeds, roasted and chopped
• 350 g frozen vegetables (cauliflower, broccoli + carrots)
• 200 ml water
• ½ tsp vegetable broth, granulated
• 6 mushrooms without stems, sliced, plus
• 5 peppercorns, ground
• 1 tbsp mustard seeds, ground
• 10 tbsp corn, ground
• ½ liter of milk with
• 2 tsp herbal salt and
• 2 large eggs, mixed
• Butter / margarine for greasing
• 150 g sheep’s cheese or goat’s feta, diced
• 20 black pitted olives (brine)
• 100 g cheese, Gouda, coarsely grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

Roast the sunflower seeds on a hot plate. Thaw the vegetables in water and broth, briefly add the mushrooms, strain the broth, and set aside. Grind the peppercorns, mustard seeds, and cornstarch together. Add the chopped sunflower seeds. Mix the milk, eggs, and herb salt, then add the strained broth and the cornstarch/spice mix, and mix well. Place the vegetables in two greased glass bowls and pour on the milk, cereal, and spice mix. Divide the diced feta cheese, place 10 olives in each bowl, and top with the grated Gouda cheese. Bake at 160°C fan/convection oven without preheating for approx. 60 minutes (without fan/convection oven add approx. 20-30°C, then preheat for approx. 40-50 minutes). Then let it set in the tin for approx. 10 minutes, trim the edges with a knife, shake briefly, turn the cake out, divide, and serve hot. The four of us were full. We had a seasonal salad with it. Enjoy.