Vegetable casserole under the rösti hood

Name: Vegetable casserole under the rösti hood
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 400 g Herb cream cheese (light); 50 g dried soft tomatoes; 75 g Gouda (play); 30 g Parmesan (piece); 500 g Potatoes; 1 Egg; 7-10 Tbsp Sweet peppers; 7-10 Tbsp ½ bunch of chives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
400 g Herb cream cheese (light)
50 g dried soft tomatoes
75 g Gouda (play)
30 g Parmesan (piece)
500 g Potatoes
1 Egg
7-10 Tbsp Sweet peppers
7-10 Tbsp ½ bunch of chives

Directions

1
Clean the cauliflower and broccoli, wash them and cut them into florets. Cook the cauliflower in boiling salted water for about 4 minutes. Add broccoli and cook for about 2 minutes. Then drain and collect the cooking water.
2
Measure out approx. 200 ml and stir with cream cheese until smooth.
3
Dice the tomatoes. Mix with cauliflower and broccoli in a large casserole dish, season with pepper and nutmeg. Pour cream cheese sauce over it. Grate the Gouda and Parmesan finely and mix.
4
Peel, wash and roughly grate the potatoes. With egg, 1⁄2 tsp paprika powder and good.
5
¼ Mix the cheese. Season with salt and pepper. Spread the hash mixture evenly over the casserole and press it down a little. Sprinkle with the rest of the cheese.
6
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Wash the chives, cut into rolls or pieces and sprinkle over the top. Drink tip: dry white wine, e.g.
7
a mild Soave.