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CauliflowerCarrot Casserole Recipe

CauliflowerCarrot Casserole

Recipe Ingredients for CauliflowerCarrot Casserole

400 grams Potatoes
400 grams Cauliflower
200 grams Carrots
1 pinch Salt and pepper
200 ml Milk
2 tbsp Cornstarch
2 tbsp Culinary herbs
100 grams Grated Emmental

CauliflowerCarrot Casserole Recipe Directions

Wash the potatoes thoroughly while brushing. About 20 minutes into cooking water.

Clean Rinse the cauliflower and divide into florets. Wash the carrots, peel and cut into thin slices. Blanch vegetables in boiling salted water one after 3 minutes, remove and drain. Vegetable juice retained.

Preheat the oven to 180 degrees. Grease a casserole dish. Drain the potatoes, peel let cool slightly and cut into thin slices. Layers together with the cauliflower florets and carrot slices in the baking dish. In this case each layer with salt and pepper.

For the herb sauce with the milk 150 ml vegetable juice to the boil, stir in the potato starch with a whisk and about 1 Minutes to boil. Herbs undergo. Season with salt and pepper. Pour the sauce over the vegetables and sprinkle the cheese on top. Bake in the oven in about 25 minutes until golden brown.


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