Oven vegetables with cheese crust

Name: Oven vegetables with cheese crust
Cook time: 2 h
Total time: 2 h
Yield: 7
Ingredients: 600 g Cutting beans; 750 g Carrots; 1 (850 ml) Vegetable onion 1 tin large white; 7-10 Tbsp beans, salt, pepper; 4 TABLESPOONS oil, 2-3 tsp vegetable stock; 1 can(s) (850 ml) Tomatoes; 1/2 bunch Parsley; 1/2 bunch/pot of thyme; 100 g Gouda cheese; 200 g Schmand/Crème fraîche

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 7

600 g Cutting beans
750 g Carrots
1 (850 ml) Vegetable onion 1 tin large white
7-10 Tbsp beans, salt, pepper
4 TABLESPOONS oil, 2-3 tsp vegetable stock
1 can(s) (850 ml) Tomatoes
1/2 bunch Parsley
1/2 bunch/pot of thyme
100 g Gouda cheese
200 g Schmand/Crème fraîche

Directions

1
Clean and wash the string beans. Peel carrots and onion. Wash and slice carrots, cut beans into pieces and onion into slices. Drain the beans
2
Mix prepared vegetables on a fat pan with salt, pepper and oil. Bring 1/2 l water to the boil, dissolve the stock in it and pour over the vegetables. Braise everything in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 45 minutes. Turn now and then
3
Drain the tomatoes and cut them into small pieces. Wash the herbs and chop them except for one thing. Mix with the tomatoes and season well. Add to the vegetables and braise everything else for about 30 minutes
4
Grate cheese, mix with sour cream. Pour over the vegetables and bake at 225 °C (circulating air: 200 °C/gas: level 4) for 15-20 minutes. Garnish with remaining herbs. Flatbread tastes good with it