John Myers
Ingredients for 4 servings:
- 1 kg carrot(s), peeled, sliced
- 500 g pasta (wholemeal pasta, e.g. penne or farfalle)
- 1 m.-sized onion(s)
- 1 bunch of spring onions
- 125 g chestnuts, pre-cooked, cut into large pieces
- 150 g sour cream
- 200 g cheese (Gouda), grated
- 3 cloves garlic, diced
- 10 cm tomato paste, from the tube
- 5 sprigs of thyme
- 150 ml milk
- n. B. herbs, (8-herb mixture) frozen
- n. B. Vegetable broth, without flavor enhancers
- e.g. salt and pepper
- herbal salt
- Cayenne pepper
- some rapeseed oil or olive
- 200 ml water
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
hearty, vegetarian casserole, good for the colder season.
Roast the finely chopped chestnuts in a hot pan without fat. They can get nice and crispy. Add a little oil and the diced onions and the sliced spring onions. Sauté for 5 minutes. Add the sliced carrots, herb salt, and vegetable stock powder, stir briefly, then cover and simmer for a few minutes over medium heat. After about 5 minutes, add a few sprigs of thyme and about 200 ml of water, cover, and bring to a boil. After another 5 minutes, add the milk, tomato paste, cayenne pepper, and pepper, and continue to cook, covered. After a short time, check the carrots are still firm. Fish out the thyme sprigs. Then add the sour cream and stir through. Add a few frozen herbs to taste, if desired. Meanwhile, boil the pasta water, add salt, and cook the pasta until just cooked (about 3/4 of the way through). Drain, add to the vegetables in the pan, and mix. Transfer to a buttered casserole dish and sprinkle with cheese. Bake in a preheated oven (180°C) for about 20 minutes, until the cheese is nicely browned.
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