Vegetable casserole with mashed potatoes
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Salt
- 3/8 l Milk
- 1 pack of Mashed potatoes (3x3 portions)
- 300 g Pork sausage
- 500 g Carrots
- 2 Onions
- 1 collar curly parsley
- 2 TABLESPOONS Oil
- 200 g frozen peas
- 2 TABLESPOONS Flour
- 200 ml Vegetable broth
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20 g Butter or margarine
- 2 TABLESPOONS Breadcrumbs
Directions
- 1
Boil 1.1 litre of water with 3 teaspoons of salt. Remove the pot from the heat and add milk. Stir in puree flakes. Stir again after 1 minute. Peel the sausage, halve lengthwise and cut into slices. Peel carrots and cut into pieces. Peel and chop onions. Wash parsley, dab dry and chop. Fry sausage in hot oil. Add onions, carrots and peas and steam briefly. Dust with flour. Add stock and cream. Bring to the boil briefly while stirring and cook for 10 minutes over medium heat. Season ragout with salt and pepper. Stir in parsley (keep some for garnishing). Fill one half of the mashed potatoes into a glass casserole dish (23x19 cm). Spread the vegetable ragout on top and cover with the remaining puree. Melt the fat in a pan, add breadcrumbs and fry until golden brown. Pour over the casserole dish and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 35-45 minutes. Sprinkle with remaining chopped parsley
- 2
Per portion (for 6 persons) approx. 2640 kJ/ 630 kcal, E 16 g/ F 34 g/ KH 61 g. (with 4 persons) 3990 kJ/ 950 kcal. E 24 g/ F 52 g/ KH 91 g
- 3
Cutlery: Taylor
- 4
Table linen: Meyer Mayor
- 5
Coaster: IDC
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