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 Butter or margarine; 7-10 Tbsp Curry; 30 g Flour; 100 g Whipped cream; 400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Sheep's cheese

AUTHOR
Andrew Gay

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 Butter or margarine
7-10 Tbsp Curry
30 g Flour
100 g Whipped cream
400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g 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 vegetable stock.
3
Season with salt and pepper and place 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.