Colourful vegetable casserole

Name: Colourful vegetable casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small head cauliflower (500 g); 400 g Broccoli; 1 collar Carrots; 7-10 Tbsp Salt; 1 small onion; 1 TABLESPOON Butter or margarine; 1-2 TABLESPOONS Curry; 200 g Whipped cream; 7-10 Tbsp Pepper; 1 washer Toast; 30 g flaked almonds

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small head cauliflower (500 g)
400 g Broccoli
1 collar Carrots
7-10 Tbsp Salt
1 small onion
1 TABLESPOON Butter or margarine
1-2 TABLESPOONS Curry
200 g Whipped cream
7-10 Tbsp Pepper
1 washer Toast
30 g flaked almonds

Directions

1
Clean and wash the cauliflower and broccoli and divide them into small florets. Peel and wash the carrots and cut them into pieces. Boil up salted water. Cook the carrots and cauliflower for about 12 minutes.
2
Add broccoli to the vegetables 5 minutes before the end of the cooking time. Peel and finely chop the onion. Drain the vegetables on a sieve, collecting the vegetable water and measuring about 1/4 litre. Melt the fat.
3
Sweat curry in it. Deglaze with cream and vegetable water while stirring. Season to taste with salt and pepper. Fill the vegetables into 4 small moulds. Pour sauce over them. Crumble the toast finely, mix with the almonds and spread over the vegetables.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Bread tastes good with it.