Vegetable puree casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes

2. 2

   Clean and wash the leek and mushrooms. Cut the leek into pieces, halve the mushrooms. Wash the meat, dab dry and remove the bone. Dice meat. Cut cucumber into slices

3. 3

   Heat the oil. Brown the meat in it in portions. Take out. Fry the mushrooms in the frying fat until golden brown. Add leek and fry for about 5 minutes. Season vegetables with pepper and a little salt

4. 4

   Heat the milk. Drain potatoes, mash. Add milk and melt 2 tablespoons of fat in it. Season puree with salt, pepper and nutmeg

5. 5

   Put 2/3 of the puree into a greased casserole dish. Spread the vegetables, celery and cucumber on top. Add the rest of the puree. Spread 1 tablespoon of fat in flakes on top. Bake everything in a preheated oven (electric cooker: 200 °C / fan oven: 175 °C / gas: level 3) for approx. 25 minutes

6. 6

   Drink: cold beer

Nutrition Facts

KCAL
680 kcal

CARBS
44 g

FATS
31 g

PROTEINS
52 g