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🍽️ Spring Vegetable Casserole

497 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes (waxy)
• 250 g white asparagus
• 1 kohlrabi
• 2 carrots
• 200 g snow peas
• 2 tbsp chopped parsley
• 300 g goat camembert (cubed)
• 2 pieces rusk
• 50 ml vegetable broth
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Steam the potatoes for about 25 minutes.
3. 3. Drain the potatoes and let them cool down slightly.
4. 4. Peel the cooled potatoes.
5. 5. Cut the potatoes into wedges.
6. 6. Peel the asparagus and cut off the woody ends.
7. 7. Cut the asparagus into pieces about 3 centimeters long.
8. 8. Boil the asparagus pieces in salted water for about 10 minutes until tender but firm.
9. 9. Peel the kohlrabi.
10. 10. Peel the carrots.
11. 11. Slice the carrots.
12. 12. Dice the kohlrabi.
13. 13. Wash the snow peas.
14. 14. Remove the ends and strings from the snow peas.
15. 15. Cut the snow peas into pieces.
16. 16. Place all the prepared vegetables into a baking dish.
17. 17. Season the vegetables with salt and pepper.
18. 18. Pour the broth over the vegetables.
19. 19. Spread the cheese over the vegetables.
20. 20. Spread the crumbled breadcrumbs over the vegetables.
21. 21. Bake the casserole in the oven for about 30 minutes.

Nutrition per serving

• kcal: 497
• Protein: 25 g · Fett/Fat: 26 g · Carbs: 39 g