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Vegetable rösti casserole with Cabanossi

updated

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Ingredients for 4 servings:

  • 600 g hash browns
  • 350 g spinach, frozen
  • 350 g broccoli, frozen
  • 350 g peas and carrots, frozen
  • 2 Cabanossi
  • 250 ml hollandaise sauce
  • 200 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Quick casserole, great for warming up

Cook the vegetables in a pot for about 10 minutes. Line the bottom of the casserole dish with hash browns. Remove the vegetables from the water and spread them over the hash browns. (Reserve some of the water.) Chop the Cabanossi and add them as well. Now, in a pot, mix the hollandaise sauce with the cream and 4-5 ladles of vegetable water. Season with the stock cube, salt, pepper, and the herbs de Provence. Spread the sauce evenly in the casserole dish. Bake the casserole for 30 minutes at 180°C (fan oven).

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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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