Vegetable Casserole with Nut Crust
A vegetable casserole with a nut crust featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 300 g carrots
- Hokkaido pumpkin
- 2 Parsnips
- 1 pot Knorr vegetable bouillon (pure vegetable)
- 100 g Emmental cheese
- 100 g Rama Rama Cremefine (for cooking and refining)
- Pepper
- nutmeg
- 50 g hazelnut kernels
- 30 g breadcrumbs
- 30 g soft butter
Instructions
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1.
Peel, wash, and slice potatoes, carrots, and parsnips into about 4 mm thick rounds or use a mandoline. Core the pumpkin, cut first into wedges then into about 4 mm thick slices.
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2.
Bring 400 ml water to a boil. Dissolve Knorr vegetable bouillon in it. Parboil potatoes for about 5 minutes, lift with a slotted spoon. Cook carrots in the broth for about 8 minutes, lift. Then parsnips and pumpkin in the broth for about 3 minutes, lift and mix with remaining pre-cooked vegetables in a baking dish.
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3.
Grate cheese. Bring remaining bouillon to a boil. Stir in Rama Cremefine for cooking and refining. Melt 40 g of cheese into it while stirring. Season sauce with pepper and nutmeg.
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4.
Chop nuts. Mix with breadcrumbs, remaining cheese, and butter. Pour sauce over the vegetables. Spread nut mixture on top. Bake in preheated oven at 200 °C (175 °C fan) for about 25 minutes.
