Colorful vegetable casserole
Juicy and delicious: the colorful vegetable casserole is a favorite of all veggie fans. The many different types of vegetables are gratinated with cheese, yummie!
INGREDIENTS
FOR THE CASSEROLE
1 broccoli (approx. 500 g)
2 zucchini (approx. 300 g)
2 red peppers
300 g carrots
150 ml vegetable broth
200 g crème fraîche (30% fat)
Salt
freshly ground pepper
some grated nutmeg
150 g grated Gouda (48% fat in dry matter)
ASIDE FROM THAT
some butter for the mold
PREPARATION
1. Wash and drain vegetables. Clean the broccoli into florets and cut the stalk in a cross shape. Clean the zucchini and cut into 0.5 cm thick slices. Remove the stalks from the peppers, remove the seeds and cut into strips. Peel and coarsely grate the carrots.
2. Preheat the oven to 190 degrees top and bottom heat (fan oven: 170 degrees) and rub a baking dish (20 x 30 cm) with butter. Bring the vegetable broth to the boil in a pot, stir with the crème fraîche until smooth and season with salt, pepper and nutmeg.
3. Mix the broccoli, zucchini, peppers and carrots with salt and a little pepper and add them to the casserole dish. Pour the sauce over the vegetables and bake in the preheated oven for 20 minutes.
4. Remove the casserole from the oven, sprinkle with cheese and bake for another 15 minutes until golden brown. Divide the vegetable casserole onto plates and serve with boiled potatoes if desired. Bon appetit!
