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Vegetarian: Vegetable Casserole

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Vegetarian: Vegetable Casserole

The perfect vegetarian: vegetable casserole recipe with a picture and simple step-by-step instructions.

  • 1 tuber Fennel
  • 3 piece Carrots
  • 1 piece Onion
  • 1 piece Parsley root
  • 2 tbsp My vegetable broth *
  • 4 piece Chicken farm eggs
  • 300 ml Milk
  • Nutmeg a.d.M.
  1. Wash the vegetables, peel and grate them if necessary.
  2. Put the grated vegetables in a pan and sprinkle with the vegetable stock, mix everything well.
  3. Now break the eggs, pour into the container of the mixer, add the milk and rub in nutmeg to taste, mix everything and pour over the grated vegetables.
  4. The whole thing now in the oven for a good 50 minutes – the oven was not preheated – let it cook for the first 40 minutes with the lid and remove the lid for the last 10 minutes so it gets a little brown on top.
  5. We had a nice colorful salad and an onion yoghurt dip ….. recipes here in my cookbook
Dinner
European
vegetarian: vegetable casserole

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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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