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Bulgur and vegetable casserole with goat cheese cream and parmesan crust Recipe

Bulgur and vegetable casserole with goat cheese cream and parmesan crust

Recipe Ingredients for Bulgur and vegetable casserole with goat cheese cream and parmesan crust

AmountIngredient
1 PCF green cauliflower, small
2nd large carrots 1 Kn
Kohlrabi 125 grams
Fresh goat cheese with herbs 1st Egg
1 cup Bulgur
Vegetable broth
some Herb salt, pepper, nutmeg
1 pc Parmesan cheese

Bulgur and vegetable casserole with goat cheese cream and parmesan crust Recipe Directions

Wash bulgur. Double the amount of water bring to a boil and add the bulgur. Swell over medium heat.

In the meantime, brush the vegetables. The cauliflower into florets and chop cabbage and carrots. All in boiling broth cook until al dente (about 7-8 minutes). The vegetable field.

Bulgur with vegetables into a casserole dish and mix thoroughly.

Goat cheese and egg into a measuring container (I use a mix of fixed Tupper) and add the vegetable broth so much you get about 400 ml. Season with fleur de Atlantico pepper and nutmeg. Mix well and spread the mixture evenly over the casserole.

Parmesan and sprinkle over the casserole rub in preheated oven about 20 minutes at 160 degrees convection bake about p>


 

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