Broccoli and tomato casserole

Name: Broccoli and tomato casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Broccoli; 7-10 Tbsp Salt; 1 medium onion; 4 medium-sized tomatoes; 2-3 TABLESPOONS Oil (e.g. rape seed oil); 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 100 ml Carrot juice; 2 TEASPOONS Instant vegetable stock; 7-10 Tbsp Pepper; 100 g Raclette cheese in one piece

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Broccoli
7-10 Tbsp Salt
1 medium onion
4 medium-sized tomatoes
2-3 TABLESPOONS Oil (e.g. rape seed oil)
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
100 ml Carrot juice
2 TEASPOONS Instant vegetable stock
7-10 Tbsp Pepper
100 g Raclette cheese in one piece

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel, wash and cut the stems into small pieces. Cook both in boiling salted water for 6-8 minutes. Peel and halve the onion and cut into thin slices.
2
Wash and halve the tomatoes and cut them into slices. Heat the oil. Sauté onion in it. Add tomatoes and steam for about 5 minutes while turning. Stir in tomato paste. Dust with flour and sauté.
3
Deglaze with 3/8 litres of water and carrot juice, bring to the boil and stir in the stock. Bring to the boil while stirring constantly and simmer for about 5 minutes. Season to taste with salt and pepper. Pour broccoli and tomato sauce into an ovenproof dish.
4
Rub cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.