Swede Casserole with Potato Dumplings
A vegetarian main dish that requires little effort and is packed with vitamin C for strong immunity.
Ingredients
- 400 g swede (0.5 head)
- 1 tbsp Rapeseed Oil
- Salt
- Pepper
- 100 g mozzarella (9% fat)
- nutmeg
- 2 tbsp Sour cream
- 350 g potato dumplings
Instructions
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1.
Remove the outer leaves from the swede. Wash the remaining cabbage, halve it again, remove the tough core and cut into very fine strips with a large knife.
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2.
Heat the oil in a wide pot. Add the swede and sauté briefly. Pour in 100 ml water, season with salt and pepper. Cover and simmer over medium heat for about 10 minutes.
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3.
Drain the mozzarella and cut it into cubes.
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4.
Grate some nutmeg over the swede and stir in the sour cream. Transfer to a baking dish and smooth the surface.
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5.
Insert the potato dumplings and mozzarella cubes into the swede mixture. Bake the casserole on the middle rack of a preheated oven at 200 °C (180 °C fan, gas level 3) for about 15 minutes.
