Broccoli casserole

Name: Broccoli casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Broccoli; 7-10 Tbsp Salt; 600 ml Milk; 6 Eggs; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g Tomatoes; 2 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Rose peppers; 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Broccoli
7-10 Tbsp Salt
600 ml Milk
6 Eggs
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g Tomatoes
2 Onions
2 TABLESPOONS Oil
7-10 Tbsp Rose peppers
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Clean and wash broccoli and cut into florets. Cook in boiling salted water for 5 minutes. Then drain well. Whisk milk and eggs. Season with salt, pepper and nutmeg.
2
Layer broccoli in a greased, ovenproof dish. Pour egg milk over it. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes. In the meantime, wash the tomatoes for the sauce and cut them into slices. Peel and finely dice onions. Heat oil and sauté onions. Add the tomato slices. Deglaze with 1/4 litre water. Cook for about 5 minutes at high heat. Season to taste with salt, pepper and paprika.
3
Add the tomato slices. Deglaze with 1/4 litre water. Cook for about 5 minutes at high heat. Season to taste with salt, pepper and paprika. Wash and chop the parsley, except for a few leaves for garnishing. Sprinkle over the sauce. Serve broccoli casserole and tomato sauce garnished with parsley
4
city