Carrot-and-sugar-pepper casserole with coconut-lime-egg milk

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots and kohlrabi and slice them finely. Clean and wash the mangetouts. Cook prepared vegetables separately in boiling salted water for 4-6 minutes, drain. Peel onion, dice very finely. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes.

2. 2

   Heat oil. Sauté onion and 1 tablespoon sesame in it. Add minced meat. Season with salt and pepper and fry until crumbly. Stir in diced tomatoes. Whisk coconut milk, eggs and lime zest. Season with salt and pepper. Grease a box form (25 cm long) or line it with parchment paper. Layer prepared vegetables and minced meat alternately in lightly flaky layers. Sprinkle each layer with 2 tablespoons of whisked coconut milk. Finish with a chopped layer.

3. 3

   Whisk coconut milk, eggs and lime zest. Season with salt and pepper. Grease a box form (25 cm long) or line it with parchment paper. Layer prepared vegetables and minced meat alternately in lightly flaky layers. Sprinkle each layer with 2 tablespoons of whisked coconut milk. Finish with a chopped layer. Sprinkle with 1 tablespoon of sesame seeds and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours. Rice tastes good with it

4. 4

   With 6 people:

Nutrition Facts

KCAL
230 kcal

CARBS
9 g

FATS
15 g

PROTEINS
13 g