Potato and Sugar Snap Pea Casserole
Try the delicious Potato and Sugar Snap Pea Casserole from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 400 g waxy potatoes
- 400 g kohlrabi
- 200 g Sugar snap peas
- 150 g Low-Fat Quark
- 150 g low-fat cream cheese (0.2% fat)
- 2 sprigs parsley
- 3 egg whites
- Salt
- Pepper
- 125 g mozzarella (9% fat)
Instructions
-
1.
Peel the potatoes and kohlrabi and cut them into about 1 cm cubes.
-
2.
Wash, trim, and halve the sugar snap peas.
-
3.
Whisk the quark with the cream cheese until smooth.
-
4.
Wash the parsley, pat dry, pick off leaves and chop finely.
-
5.
Separate the eggs. Beat the egg whites stiffly; reserve the yolks for another use. Fold in the parsley, quark mixture, potatoes, kohlrabi, and sugar snap peas, seasoning with salt and pepper. Transfer everything into a baking dish.
-
6.
Slice the mozzarella thinly, arrange it over the casserole, and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) on the middle rack for about 40 minutes. If the gratin darkens too quickly, cover with foil.
