Basil Casserole
A basil casserole made with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 cloves garlic (chopped)
- 2 bunches basil (only leaves)
- 30 g grated Parmesan
- 100 ml olive oil
- 100 ml milk
- 20 g butter
- 25 g starch (e.g., Mondamin)
- 200 ml whipping cream
- 4 eggs
- 4 cocktail tomatoes
- Salt
- Pepper (freshly ground)
Instructions
-
1.
Blend garlic, 1 bunch basil, parmesan, oil, pepper and salt in a blender into a smooth paste.
-
2.
Heat milk, add butter cut into small pieces and starch, stirring constantly over low heat until thickened. Season lightly with pepper and stir in cream by spoonfuls. Pour the milk-cream mixture into the blender with the basil paste and blend again. Add eggs one at a time, blending after each addition.
-
3.
Preheat oven to 200°C. Finely chop leaves from the second bunch of basil and fold them into the blended mixture. Grease a round baking dish and fill it with the batter. Fill a deep baking tray with water and place the dish in it so that the dish sits halfway up in the water (water bath). Bake in the hot oven for 40-45 minutes. Test doneness, remove from oven and let cool. Transfer to a large plate and chill. Before serving cut into pieces and garnish with cocktail tomatoes and basil leaves, serve cold.
