John Myers
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Ingredients
- 500 g Diced carrots
- 500 g Diced potato
- 500 g Diced zucchini
- 500 g Diced fennel
- 1 Chopped onion
- 3 Garlic cloves chopped
- 0,25 L Vegetable broth hot
- 1 tbsp Salt
- 1 tbsp Black pepper from the mill
- 1 tbsp Freshly grated nutmeg
- 200 ml Whipped cream 30% fat
- 125 g Mozzarella
- 150 g Grated Emmental
- 150 g Cream cheese
Instructions
Preparation:
- Wash and clean the carrots, potatoes, zucchini and fennel and cut into cubes (2-3cm). The onion and the garlic in small. Cut into cubes. Preheat the oven to 160 ° C.
Cook:
- Sauté the onions and diced carrots in a hot saucepan (approx. 3.5L). Now add the garlic, potatoes and fennel and fill up with the vegetable stock. All the vegetables at closed. Cook the lid for about 8 minutes.
To bake:
- Put the pre-cooked vegetables (without broth) in a baking dish, now spread the zucchini cubes over them. Add the cream cheese with a tablespoon. Now season with salt, pepper and nutmeg. Now pour the cream over it. Finally sprinkle the mozzarella and the Emmental on top. Bake everything in the oven, middle rack, at 160 ° C for about 35 minutes.
Tip 1 😉
- Instead of cream cheese, goat cheese or sheep cheese can also be used.
Tip 2 😉
- If you don't like the vegetarian option, I recommend a nice crispy roasted pork loin (see photo)
- The dish is quick and easy to prepare. I'm looking forward to your comment and rating
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 3.8gProtein: 5.4gFat: 14.3g
