Casserole with mushrooms and vegetables
Ingredients for Casserole with mushrooms and vegetables
| Amount | Ingredient |
|---|---|
| 2 pcs | Fennel bulbs |
| 250 grams | Pink mushrooms |
| 4 pcs | Carrots |
| 250 grams | Broccoli |
| 1 pc | Kohlrabi |
| 250 grams | Potatoes |
| 1 bunch | Flat-leaf parsley |
| something | Salt & Pepper from the mill |
| 125 grams | Gouda |
| 1 / 4 liter | Milk |
| 125 grams | Cream cheese |
| 1 pc | Garlic |
Casserole with mushrooms and vegetables Directions
Clean and wash vegetables. Fennel, potatoes, turnips and mushrooms into slices, carrot - because of the longer cooking time - into thin sticks, broccoli florets in snipping. The vegetables are seasoned with pepper and salt, with the washed and chopped parsley mixed and poured into the baking dish.
Gouda (or Emmental) Grind and mix it with milk, cream cheese, pressed through the garlic, pepper and salt. This type liquid over the vegetables.
The form I give in the preheated oven to 175 degrees and leave them there, a three-quarter hour. Then each type of vegetable would have to be cooked but not cooked too soft. The surface is lightly browned.
