Broccoli casserole with tomato sauce

Name: Broccoli casserole with tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Broccoli; 7-10 Tbsp salt, white pepper; 4 medium-sized tomatoes; 1 medium onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 (20 g) heaped tbsp. flour; 100 ml Carrot or vegetable juice

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Broccoli
7-10 Tbsp salt, white pepper
4 medium-sized tomatoes
1 medium onion
1 Garlic clove
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 (20 g) heaped tbsp. flour
100 ml Carrot or vegetable juice

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel, wash and cut the stems into small pieces. Cover and cook both in about 1/2 l boiling salted water for 5-7 minutes. Then drain, collect the vegetable water and measure 3/8 l
2
Wash the tomatoes and cut into large pieces. Peel onion and garlic. Cut onion into thin slices, chop garlic. Steam both in hot oil until translucent. Add the tomatoes and fry
3
Stir in tomato paste. Add flour and sweat. Stir in vegetable water and carrot juice. Bring to the boil and simmer for about 5 minutes. Season to taste
4
Pour the broccoli and tomato sauce into an ovenproof dish. Grate cheese over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Serve with: bread