Vegetable and Potato Cake

Name: Vegetable and Potato Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 1 kg Potatoes; 500 g Celeriac; 7-10 Tbsp Salt; 150 ml Milk; 4 TABLESPOONS Butter; 7-10 Tbsp grated nutmeg; 500 g Savoy cabbage; 1 red and yellow pepper; 2 Onions; 7-10 Tbsp Pepper; 100 g cooking cream (7% fat); 2 TABLESPOONS Aiwar; 2 Eggs (size M); 50 g White bread; 50 g grated gouda cheese; 1/2 bunch Chives; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

1 kg Potatoes
500 g Celeriac
7-10 Tbsp Salt
150 ml Milk
4 TABLESPOONS Butter
7-10 Tbsp grated nutmeg
500 g Savoy cabbage
1 red and yellow pepper
2 Onions
7-10 Tbsp Pepper
100 g cooking cream (7% fat)
2 TABLESPOONS Aiwar
2 Eggs (size M)
50 g White bread
50 g grated gouda cheese
1/2 bunch Chives
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and chop the potatoes and celery. Cook in boiling salted water for about 25 minutes. Warm the milk with 2 tablespoons of butter. Drain the vegetables and let them evaporate briefly. Add milk mixture and mash everything.
2
Season to taste with salt and nutmeg. Set aside the purée.
3
Clean, wash and cut the savoy cabbage into strips. Clean, wash and chop the peppers. Peel and chop onions. Melt 1 tbsp. butter in a pan, fry half of the onions in it.
4
Add the savoy cabbage and fry briefly. Season with salt, pepper and nutmeg. Deglaze with cream and simmer until the cream is almost overcooked. Fry the rest of the onion in 1 tbsp. butter. Add paprika and fry briefly.
5
Season to taste with salt and pepper. Add the aiwar and braise at mild heat for about 5 minutes. Season both vegetables once more, let them cool down a little.
6
Add the eggs to the purée and mix well. Grease a springform pan (26 cm Ø) well. Wrap the bottom edge with aluminium foil. Put about 1/3 of the puree into the mould and smooth it down. Spread the savoy cabbage on top and cover with about 1/3 of the puree.
7
Spread the peppers on top and add the rest of the puree and spread it out in a wavy shape. Crumble bread finely, mix with cheese. Sprinkle crumb mixture on the puree. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
8
manufacturer) Bake for 35-40 minutes until golden brown.
9
Remove from the oven and let it cool down briefly. Wash the chives, dab dry and, except for a few stalks for garnishing, cut into fine rolls. Remove the cake from the tin. Serve garnished with chives.
10
As a dip sour cream with aiwar tastes good with it.