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Creamy Vegetable Bake

Creamy Vegetable Bake
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391
calories
Calories
1 hr
Preparation
moderate
Difficulty

Ingredients

for 4 servings
cup
cup
3
egg whites (beaten until stiff)
2 tablespoons
freshly chopped parsley
2 ⅔ cups
waxy potatoes (peeled and chopped into 1 cm | 1/3"" cubes)
2 ⅔ cups
Kohlrabi (peeled and chopped into 1 cm | 1/3" cubes)
2 cups
Snow peas (or sugar snap peas)
1 cup
fresh Mozzarella (sliced)
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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

Preparation steps

Step 1/4
Preheat the oven to 180°C (160° fan) 350F, gas 4.
Step 2/4
Beat the quark and cream cheese together until smooth.
Step 3/4
Fold the beaten egg whites, parsley and vegetables into the quark mixture and season with salt and pepper.
Step 4/4
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.