Colorful vegetable casserole
Juicy and delicious: The colorful vegetable casserole is a favorite of all veggie fans. The many different types of vegetables are baked 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 stock
200 g crème fraîche (30% fat)
Salt
Freshly ground pepper
A little grated nutmeg
150 g grated Gouda (48% fat)
ALSO
A little butter for the dish
PREPARATION
1. Wash the vegetables and let them drain. Clean the broccoli into florets and cut the stalk crosswise. 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 the carrots and grate them coarsely.
2. Preheat the oven to 190 degrees top and bottom heat (fan oven: 170 degrees) and butter a casserole dish (20 x 30 cm). Bring the vegetable stock to the boil in a saucepan, stir in 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 put in the casserole dish. Pour the sauce over the vegetables and bake in the preheated oven for 20 minutes.
4. Take the casserole out of the oven, sprinkle with cheese and bake for another 15 minutes until golden brown. Divide the vegetable casserole between plates and serve with boiled potatoes if desired. Enjoy your meal!
