Light potato and vegetable casserole

Name: Light potato and vegetable casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1-2 (approx. 500 g) Kohlrabi; 500 g Carrots; 1 Leek (leek; approx. 250 g); 4 Eggs (size M); 350 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1-2 (approx. 500 g) Kohlrabi
500 g Carrots
1 Leek (leek; approx. 250 g)
4 Eggs (size M)
350 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Peel, wash and slice the potatoes. Cook in plenty of boiling salted water for about 8 minutes until al dente. Drain potatoes and rinse with cold water. Peel, wash, quarter and slice the kohlrabi.
2
Peel, wash and slice the carrots diagonally. Wash, clean and slice the leek diagonally. Steam kohlrabi, carrots and leek one after the other in a closed pot with little water for about 6 minutes until al dente and chill.
3
Mix eggs and milk, season with salt and pepper. Layer the vegetables in a ring shape in a greased casserole dish. Pour the egg milk evenly over it. Allow to set in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.
4
Garnish with parsley.