Spring Vegetable Casserole

Ingredients

• 500 g potatoes (firm‑cooking)
• 250 g white asparagus
• 1 kohlrabi
• 2 carrots
• 200 g Sugar snap peas
• 2 tbsp chopped parsley
• 300 g goat cheese (cubed)
• 2 pieces of toast crackers
• 50 ml Vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Steam the potatoes for about 25 minutes. Drain, let cool slightly, peel and cut into wedges.

3. 3.

   Peel the asparagus, trim the ends, cut into ~3 cm pieces and poach in salted water for about 10 minutes until just tender.

4. 4.

   Peel the kohlrabi and carrots. Slice the carrot and dice the kohlrabi.

5. 5.

   Wash, trim and cut the sugar snap peas into pieces.

6. 6.

   Place all vegetables in a baking dish, season with salt and pepper, pour over the vegetable broth.

7. 7.

   Sprinkle the goat cheese cubes and crumbled toast crackers on top.

8. 8.

   Bake in the oven for about 30 minutes. Taste before serving and sprinkle with parsley.