Cauliflower cake from the tray with parsnips and carrots

Name: Cauliflower cake from the tray with parsnips and carrots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 small head Cauliflower (about 800 g); 400 g Broccoli; 100 g Mountain cheese; 6 Eggs (size M); 7-10 Tbsp Salt; 500 g Parsnips; 500 g Carrots; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 250 g Schmand; 4 stems Parsley; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 small head Cauliflower (about 800 g)
400 g Broccoli
100 g Mountain cheese
6 Eggs (size M)
7-10 Tbsp Salt
500 g Parsnips
500 g Carrots
1 TABLESPOON Oil
7-10 Tbsp Pepper
250 g Schmand
4 stems Parsley
baking paper

Directions

1
Clean the cauliflower and broccoli, cut the florets from the stalk, wash and drain. Peel and chop the broccoli stalk. Coarsely chop the florets and grind them finely in portions with the chopped stalk in the universal chopper. Coarsely grate mountain cheese. Mix cauliflower mixture, half cheese and 2 eggs. Season with salt.
2
Press the mixture onto a small deep baking tray (approx. 25 x 32 cm) lined with baking paper to form a flat base, raising the edges. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes.
3
Clean and peel parsnips and carrots. Halve lengthwise, possibly cut carrots in half again crosswise. Heat oil in a deep frying pan, sauté vegetables in it, season with salt and pepper and add 250 ml water. Cover and cook for about 8 minutes. Drain well. Whisk the sour cream with 4 eggs and the rest of the cheese. Season with salt and pepper.
4
Spread about 1/3 of the icing on the dough base. Add the vegetables and pour the rest of the icing over it. Bake at the same temperature for about 30 minutes. Wash parsley, shake dry. Pluck off leaves and chop. Remove the cake from the oven and sprinkle with parsley. Serve cut into pieces.