Lactose-Free Pumpkin Casserole with Bell Pepper
Lactose-free pumpkin casserole with bell pepper is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g long grain rice
- Salt
- soft minusL butter (for the pan)
- 500 g pumpkin flesh (e.g., butternut)
- 2 bell peppers (red and green)
- 1 onion
- 2 cloves garlic
- 200 g parsnips
- 2 EL minusL butter (for the pan)
- 100 ml Vegetable broth
- 250 ml minusL whipping cream (bottle)
- 2 Eggs
- 1 EL freshly chopped thyme
- 100 g minusL Emmental cheese (grated)
- pepper (from grinder)
- nutmeg (fresh grated)
Instructions
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1.
Cook the rice in 400 ml boiling salted water for about 15 minutes until al dente. Let it cool.
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2.
Preheat the oven to 180°C fan. Butter a baking dish.
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3.
Peel and slice the pumpkin. Wash, deseed, and dice the bell peppers. Peel and finely chop the onion and garlic. Peel, peel, and finely dice the parsnips.
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4.
Sauté the onion, garlic, and pumpkin in hot butter. Add the vegetable broth and simmer for about 8 minutes.
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5.
Whisk the cream with the eggs well. Stir in thyme and half of the cheese, seasoning with salt, pepper, and nutmeg.
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6.
Spread all vegetables and rice in the dish. Pour the egg-cream mixture over the vegetables, sprinkle the remaining cheese on top, and bake in the preheated oven for 25–30 minutes until gratinated.
