Colourful vegetable casserole

Name: Colourful vegetable casserole
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Brussels sprouts; 500 g Carrots; 400 g Potatoes; 1 Onion; 1 TABLESPOON lactose-free butter; 7-10 Tbsp Curry; 30 g Flour; 100 g lactose-free whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g lactose-free sheep's cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Brussels sprouts
500 g Carrots
400 g Potatoes
1 Onion
1 TABLESPOON lactose-free butter
7-10 Tbsp Curry
30 g Flour
100 g lactose-free whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g lactose-free sheep's cheese

Directions

1
Clean the Brussels sprouts and cut large heads in half. Peel, wash and slice carrots diagonally. Peel, wash and halve or quarter potatoes. Cook potatoes and Brussels sprouts in a pot of boiling salted water for about 10 minutes.
2
After 5 minutes add the carrot slices. Drain the vegetables. Peel onion and cut into cubes. Heat the fat in a pot. Sauté onion cubes and curry and dust with flour. Fill up with cream and 400 ml water.
3
Season strongly with salt and pepper and put it in an ovenproof dish with the vegetables. Crumble the feta cheese and spread it on top. Cook in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-15 minutes.