John Myers
Ingredients for 6 servings:
- 750 g potatoes
- 250 g cauliflower
- 250 g broccoli
- 350 g turkey breast
- 2 tbsp sunflower oil
- 1 tbsp chicken seasoning
- 7 slices of Gouda, approx. 230 g
- 2 m.-sized eggs
- 1 tsp salt
- ½ tsp white pepper, ground
- ½ tsp sweet paprika powder
- 2 tsp broth, granulated
- 400 ml cream
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes
Peel the potatoes and place them in water to prevent them from browning. Boil the potatoes in well-salted water for about 15 minutes, remove from the cooking water and let cool. Boil the cauliflower and broccoli in the same cooking water for 10 minutes, drain and let cool. Cut the cauliflower and broccoli into florets, chop the florets again and set them aside separately. Slice the potatoes. Wash the turkey breast, pat dry and cut first into slices, then into 1 cm x 3 cm strips. Rub the turkey breast strips with the oil and roast chicken seasoning salt and fry in a pan. Season the eggs with salt, pepper, vegetable stock powder and paprika. Whisk the eggs and stir in the cream. Grease 1-2 casserole dishes and first layer the potato slices, then spread the broccoli on top. Next, add the fried turkey breast strips and the cauliflower. Pour the seasoned egg cream over the casserole and top with the Gouda slices. Bake in a preheated oven at 180°C (350°F) until the cheese is lightly browned. This takes about 20 minutes. Plate the casserole and serve.
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