Vegetarian winter casserole

Ingredients for 2 servings:

• 500 g potatoes, waxy
• salt water
• 2 large carrots
• 100 g mushrooms (e.g. champignons)
• 200 g broccoli
• 1 onion(s), red
• 100 g peas (frozen)
• 230 ml sweet cream
• 3 eggs
• 100 g cheese (Gruyère or Appenzeller), in one piece
• some salt and pepper, black from the mill
• 1 tsp sweet paprika powder
• some nutmeg
• 1 clove(s) garlic
• 1 red chili pepper(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Vitamin bomb for cold days

Peel the potatoes and cut into finger-thick slices. Boil in salted water for 5 minutes, then drain and rinse thoroughly. Clean or peel and slice the carrots, onions, and mushrooms, and divide the broccoli into small florets. Place all the vegetables (except the garlic) in a large casserole dish and mix well. If you prefer a softer texture, pre-cook the carrots and broccoli with the potatoes. Finely dice the chili pepper and garlic. In a large cup, mix the cream, eggs, spices, chili pepper, and garlic. Pour the sauce over the vegetables and top with grated cheese. Bake in a preheated oven at 180°C for about 35-45 minutes. A combination of fan-assisted and conventional heating is best. If that’s not possible, start with a fan-assisted oven and switch to conventional heating for the last 29 minutes. I cook this amount for my boyfriend (a very big eater) and me, and there’s no leftovers. I can imagine it feeding three people with a smaller appetite.