German Vegetable Casserole

At my parents house there was always a little garden  (and still is) where my mother would grew herbs like parsley and chives, and carrots, green salad, radish and potatoes. I grew up on the country side where “the fox and the rabbit would say good night”. This is a German saying which describes a region which is really out in the nowhere – the pure country side. You know, just fields and forest and forest and fields. What the heck! How did I end up in Los Angeles??? Well, that’s another story…
Looking back, I remember I ate the radish directly from the soil. There is no substitute for this. It is just delicious.
But if you cannot have your own garden I am sure there is a farm where you can get the vegetable fresh or you can buy at the organic section in your local supermarket.
Germans usually like to eat meat, I rather not. So once in a while you will find these vegetarian recipes inbetween the Schnitzel and beef.  This recipe is also good for diets as it is of low carbs. We call it “Gemueseauflauf” in German.

Things You’ll Need:
• 100 gr floury potatoes
• vegetable mix (e.g. carrots, broccoli, red and green pepper, mushrooms)
• 1 table spoon mixed herbs (e.g. thyme, parsley, rosmary, chives)
• 2-3 table spoon sour cream
• 1 egg yolk
• 100 g grated unprocessed cheese (gouda or Swiss cheese), salt, nutmeg
• casserole dish for the oven
• cutting board
• sharp knife
• bowl

– First boil the potatoes with the skin, then peel them and cut them in thick slices into a bowl. Use a cutting board to cut fresh vegetable into some smaller pieces, cut off stems and skin if needed.
– Boil the vegetable mix (broccoli, carrots, peas, sweet corn, cauliflower, green beans) in water, drain the mix and let it cool off.
– Mix the vegetable with the potatoes.
– Add sour cream, egg yolk, salt, nut meg, herbs and half of the grated cheese to the potato-vegetable mix (It should be of some thick consistence).
– Pour the mix into a casserole dish which had been buttered.
– Add the remaining cheese over it and bake it in the oven for 20 minutes with 400 degrees.
– Serve it with green butter lettuce on Italian vinaigrette.

This is a great dish which you can prepare the day or some hours before. It is great for a party or brunch buffet and an ideal meal for vegetarians. Try it out as a diner for 2! Why always salmon or lobster? If made with organic and natural ingredients it is a delight.

Tips and Warnings
• Buy vegetable mix frozen or use it fresh
• you can use also mushrooms, asparagus spears or zucchini (Italian squash) as a variation
• add some uncooked cherry tomatoes at the end before you add the last cheese on top


About gabrielle

Visual Artist, Photographer, Writer, Blogger, Cook
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