Noodle Vegetable Casserole

Ingredients

• 250 g spiral noodles
• 200 g carrots
• 3 zucchini
• 3 eggs
• 1 cup sour cream
• Salt
• Pepper
• 3 sprigs fresh sage
• 100 g grated Parmesan
• butter
• 100 g Sugar snap peas
• 2 carrots
• 1 red bell pepper
• 100 g cauliflower
• 100 g Chinese cabbage
• 2 Celery stalks
• 0.5 bunch Parsley
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• Salt
• Pepper

Instructions

1. 1.

   Cook the noodles in plenty of salted water until al dente, drain and rinse with cold water. Peel and slice carrots and zucchini; quarter carrot slices. Blanch vegetables in salted water for 3 minutes, shock in ice water and drain well. Whisk sour cream with eggs, half the parmesan, salt and pepper. Remove stems from sage and finely chop, fold into mixture. Grease a baking dish and layer noodles, then layers of carrots and sugar snap pea slices, repeating until all noodles and vegetables are used. Cover with zucchini slices. Pour the egg-sour cream mixture over and sprinkle with remaining cheese. Preheat oven to 200°C and bake the casserole for about 30 minutes.

2. 2.

   For the salad, wash sugar snap peas and cut into pieces. Peel carrots and slice. Break cauliflower into florets. Halve the bell pepper, remove seeds, rinse and chop into chunks. Wash Chinese cabbage leaves, shake dry and tear roughly. Wash celery stalks and cut diagonally. Wash parsley, shake dry and finely chop. Whisk oil, vinegar, salt and pepper to make a dressing. Toss vegetables in a bowl with the dressing, sprinkle parsley on top, and serve alongside the noodle casserole.