Vegetable casserole with butter crumbs

Name: Vegetable casserole with butter crumbs
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 Head Cauliflower (about 1 kg); 750 g Broccoli; 500 g Carrots; 400 g frozen peas; 600 g Schmand; 6 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Butter; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Chervil; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 Head Cauliflower (about 1 kg)
750 g Broccoli
500 g Carrots
400 g frozen peas
600 g Schmand
6 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Butter
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Chervil
7-10 Tbsp Grease

Directions

1
Clean and wash the cauliflower and broccoli and divide into florets. Peel and wash the carrots and cut them into slices. Cook the cauliflower in boiling salted water for about 12 minutes. Add broccoli and carrots after 5 minutes, peas after 7 minutes. Drain, rinse with cold water and let drain. Whisk sour cream and eggs. Season with salt, pepper and nutmeg.
2
Put the vegetables in a greased casserole dish. Pour the sour cream of sour cream and eggs over it. Melt butter in a pan, stir in breadcrumbs. Spread butter crumbs on the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Cover if necessary after about 20 minutes. Garnish with chervil
3
With 10 people: