John Myers
Contents
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Ingredients
- 300 g Meatballs from the previous day
- 500 g Potatoes
- 200 g Carrots
- 400 g Brussels sprouts
- 1 Sweet peppers red
- 1 Onion
- 1 Fennel fresh
- Salt
- Pepper from the grinder
- Nutmeg
- Oil
- 2 tablespoon Cornstarch
- 100 ml Cream
- 100 ml Milk or broth
- 100 g Grated cheese (sort to taste)
Instructions
- Clean, peel and wash the potatoes, carrots, Brussels sprouts and paprika into bite-sized pieces. Then cook in salted water until firm to the bite for about 5-10 minutes depending on the type of vegetable.
- Clean the fennel and cut into strips. Halve meatballs fresh or from the day before, depending on size. Peel the onion and cut into small cubes.
- Preheat the oven to 180 ° C.
- Sweat the onion cubes in a little oil, add meatballs and fry with them. Then put in a baking dish. Drain the vegetables, possibly use the cooking water for the sauce. Also put the vegetables in the baking dish and distribute them.
- Fry the fennel in a little oil, sprinkle with cornstarch and deglaze with cream and a little milk, add some of the cooking water if necessary. Season with salt, pepper and nutmeg. Melt half of the grated cheese in the sauce while stirring.
- Pour the sauce over the vegetables in the baking dish. Scatter the rest of the grated cheese on top. Then bake in the preheated oven for about 35-40 minutes.
- Serve the casserole garnished with fresh herbs.
