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🍽️ Vegetable Casserole with Nut Crust

452 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes
• 300 g carrots
• Hokkaido pumpkin
• 2 parsnips
• 1 pot Knorr Bouillon (Pure Vegetable)
• 100 g Emmental
• 100 g Rama Rama Cremefine (for cooking and thickening)
• pepper
• nutmeg
• 50 g hazelnuts
• 30 g breadcrumbs
• 30 g soft butter

Instructions

1. 1. Peel the potatoes, carrots, and parsnips. Wash them thoroughly. Slice or shred the vegetables into rounds about 4 millimeters thick.
2. 2. Remove the seeds and pulp from the pumpkin. Cut it into wedges first. Then slice the wedges into rounds about 4 millimeters thick.
3. 3. Bring 400 milliliters of water to a boil. Dissolve the vegetable bouillon cubes in the boiling water.
4. 4. Parboil the potato slices in the broth for about 5 minutes. Remove them with a slotted spoon.
5. 5. Cook the carrot slices in the broth for about 8 minutes. Remove them as well.
6. 6. Cook the parsnip and pumpkin slices in the broth for about 3 minutes. Remove them.
7. 7. Place the parboiled vegetables into a baking dish. Mix them together in the dish.
8. 8. Grate the cheese finely.
9. 9. Bring the remaining broth back to a boil.
10. 10. Stir in the cooking and finishing cream.
11. 11. Stir in 40 grams of the cheese until it has melted.
12. 12. Season the sauce with pepper and grated nutmeg.
13. 13. Chop the nuts coarsely.
14. 14. Mix the nuts with the breadcrumbs, the remaining cheese, and the butter.
15. 15. Pour the sauce over the vegetables in the baking dish.
16. 16. Distribute the nut mixture evenly over the top.
17. 17. Preheat the oven to 200 degrees Celsius (convection: 175 degrees Celsius).
18. 18. Bake the casserole for about 25 minutes in the preheated oven.

Nutrition per serving

• kcal: 452
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 36 g