Vegetable Casserole

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Vegetable Casserole
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
700 grams Fennel
500 grams carrots
1 bunch scallions
2 Bell pepper
1 Tbsp butter
1 Tbsp lemon juice
150 grams Whipped cream
200 grams Feta
3 Tbsps butter
350 grams cooked potatoes (from the day before)
salt
freshly ground pepper
How healthy are the main ingredients?
FennelcarrotpotatoFetaWhipped creamsalt

Preparation steps

1.

Rinse the fennel, cut in half lengthwise, cut out the tough stalk and cut into slices.

2.

Peel the carrots, rinse, cut in half and then into eight pieces lengthwise. Rinse the peppers, cut in half, remove the seeds and ribs and cut into strips.

3.

Peel the potatoes and cut into slices. Rinse and trim the scallions and cut into 4 cm (approximately 2 inch) long pieces. Bring salted water to a boil and blanch all the vegetables (except the pre-cooked potatoes) for about 5 minutes, until al dente, then drain.

4.

Grease a casserole dish and arrange the fennel, carrots, peppers, scallions and potatoes in layers. Season with lemon juice, salt, and pepper and pour the cream over the top. Cut the feta cheese into cubes and sprinkle over the top, along with small pieces of butter. Bake in a preheated oven at 200°C (approximately 400°F) for about 20-25 minutes, until golden brown. Remove and serve immediately.