Colorful casserole with cheese crust

For 4 people
  • 500 g potatoes
  • 400 g Carrots
  • 375 g Leeks
  • 1/2 (approx. 500 g) Savoy cabbage
  • 2 medium-sized onions
  • 2 EL Oil
  • 3 TL Vegetable broth
  • 150 g sour cream
  • 2 Eggs
  • salt, white pepper
  • fat
  • 200 g Gouda cheese
  • 1 EL chopped almonds
75 minutes
easy
1.
Peel, wash and dice the potatoes. Clean or peel and wash vegetables. Cut the carrots into slices, the leek into rings, and the savoy cabbage into strips. Peel and dice the onions
2.
Heat the oil. Sauté onions and potatoes in it. Deglaze with 3/8 l water and bring to the boil. Stir in the broth.Cover and cook for about 15 minutes
3.
Cook the carrots, savoy cabbage and leek after 5 minutes. Drain the vegetables, collect 1/4 l vegetable stock
4.
Mix the cream, eggs and vegetable stock, season. Put the vegetables in a greased ovenproof dish. Pour sauce over it. Rasp cheese. Sprinkle with the almonds over the casserole. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes
5.
Drink: cold beer
1 person approx.:
  • 440 kcal
  • 1840 kJ
  • 22 g protein
  • 26 g fat
  • 26 g carbohydrates

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