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Vegetable casserole with chard, carrots and potatoes

updated

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Ingredients for 3 servings:

  • 500 g potatoes, waxy
  • 600 g fresh chard or spinach
  • 5 carrots
  • 2 tbsp oil
  • 200 ml vegetable stock
  • 1 cup whipped cream
  • 2 eggs
  • 150g mozzarella
  • butter
  • salt and pepper
  • rosemary
  • Thyme
  • nutmeg

Instructions

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

Pour oil into a pan, add the sliced ​​potatoes, then the sliced ​​carrots, and finally the washed and sliced ​​chard or spinach. Season with salt and pepper and a little nutmeg. Add the rosemary and thyme to the vegetable broth and simmer, allowing it to reduce slightly. Whisk the eggs with the cream. Transfer the vegetables to a casserole dish, pour in the cream and egg mixture. Sprinkle with diced mozzarella cheese and butter flakes. Bake in the oven at 180°C (350°F) for about 40 minutes using top and bottom heat.

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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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