Colourful vegetable casserole

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4.5 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 300 g Brussels sprouts
  • 500 g Carrots
  • 400 g Potatoes
  • 1 Onion
  • 1 TABLESPOON Butter or margarine
  • 7-10 Tbsp Curry
  • 30 g Flour
  • 100 g Whipped cream
  • 400 ml Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Sheep's cheese

Directions

  1. 1

    Clean the Brussels sprouts and cut large heads in half. Peel, wash and slice carrots diagonally. Peel, wash and halve or quarter potatoes. Cook potatoes and Brussels sprouts in a pot of boiling salted water for about 10 minutes.

  2. 2

    After 5 minutes add the carrot slices. Drain the vegetables. Peel onion and cut into cubes. Heat the fat in a pot. Sauté onion cubes and curry and dust with flour. Fill up with cream and vegetable stock.

  3. 3

    Season with salt and pepper and place in an ovenproof dish with the vegetables. Crumble the feta cheese and spread it on top. Cook in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-15 minutes.

Nutrition Facts

KCAL
290 kcal
CARBS
27 g
FATS
15 g
PROTEINS
11 g