Creamy vegetable bake 

Creamy vegetable bake


Calories:391 kcal
Preparation:60 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories391 kcal(20%)
Protein20 g(40%)
Fat22 g(28%)
Carbohydrates30 g(12%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

⅔ cupsQuark
⅔ cupscream cheese
3egg whites beaten until stiff
2 tablespoonsfreshly chopped parsley
2 ⅔ cupswaxy potatoes peeled and chopped into 1 cm | 1/3"" cubes
2 ⅔ cupsKohlrabi peeled and chopped into 1 cm | 1/3" cubes
2 cupsSnow peas (or sugar snap peas)
1 cupfresh Mozzarella sliced

Kitchen Utensils

1 Bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula, 1 Grill pan, 1 Immersion blender, 1 deep bowl, 1 Food processor, 1 Citrus juicer


1 Preheat the oven to 180°C (160° fan) 350F, gas 4.
2 Beat the quark and cream cheese together until smooth.
3 Fold the beaten egg whites, parsley and vegetables into the quark mixture and season with salt and pepper.
4 Spoon the mixture into an ovenproof dish, lay the mozzarella slices on top and bake for around 50-60 minutes. Cover with tin foil if the gratin colors too quickly.


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