Potato and Vegetable Cake

Name: Potato and Vegetable Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 200 g + some flour; 100 g cold butter/; 7-10 Tbsp Margarine; 5 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 750 g Potatoes; 300 g Carrots; 500 g Savoy cabbage; 1 big onion; 1-2 TABLESPOONS Oil; 200 ml Milk; 250 g Sour cream or crème fraîche; 2-3 stem(s) Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

200 g + some flour
100 g cold butter/
7-10 Tbsp Margarine
5 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
750 g Potatoes
300 g Carrots
500 g Savoy cabbage
1 big onion
1-2 TABLESPOONS Oil
200 ml Milk
250 g Sour cream or crème fraîche
2-3 stem(s) Parsley

Directions

1
Knead 200 g flour, fat in flakes, 1 egg, 1/2 tsp salt and 3 tbsp cold water to a smooth dough. Chill for about 30 minutes
2
Wash the potatoes and cook for about 15 minutes. Peel, wash and chop the carrots. Clean, wash and cut the savoy cabbage into strips. Peel and chop onion
3
Heat the oil. Sauté vegetables in it. Quench, peel and slice the potatoes. Whisk milk, 4 eggs and 200 g sour cream, season
4
Roll out the dough onto some flour (approx. 40 cm Ø) and line a tart tin (30 cm Ø) with it. Layer potatoes and vegetables. Pour over the mixture
5
Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 45-50 minutes. Wash and chop parsley. Garnish vegetable cake with the rest of sour cream and parsley