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🍽️ Potato and Snow Pea Casserole

260 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes
• 400 g kohlrabi
• 200 g snow peas
• 150 g low-fat quark
• 150 g cream cheese spread (0.2% fat)
• 2 sprigs parsley
• 3 egg whites
• salt
• pepper
• 125 g mozzarella (9% fat)

Instructions

1. 1. Peel the potatoes and the kohlrabi.
2. 2. Cut the potatoes and kohlrabi into cubes of about 1 cm.
3. 3. Wash the snow peas thoroughly.
4. 4. Remove the tough stems and strings from the snow peas.
5. 5. Halve the prepared snow peas.
6. 6. Stir the quark and cream cheese until smooth.
7. 7. Wash the parsley.
8. 8. Shake the parsley dry.
9. 9. Pluck the parsley leaves from the stems.
10. 10. Finely chop the parsley leaves.
11. 11. Separate the eggs, keeping only the egg whites.
12. 12. Whip the egg whites until stiff.
13. 13. Fold the parsley into the quark mixture.
14. 14. Fold the potato cubes into the quark mixture.
15. 15. Fold the kohlrabi cubes into the quark mixture.
16. 16. Fold the snow peas into the quark mixture.
17. 17. Gently fold the whipped egg whites into the mixture.
18. 18. Season the mixture with salt and pepper.
19. 19. Pour the entire mixture into a baking dish.
20. 20. Slice the mozzarella into thin slices.
21. 21. Top the casserole with the mozzarella slices.
22. 22. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
23. 23. Place the baking dish on the middle rack.
24. 24. Bake the casserole for about 40 minutes.
25. 25. Cover the casserole with aluminum foil if it becomes too dark.

Nutrition per serving

• kcal: 260
• Protein: 25 g · Fett/Fat: 7 g · Carbs: 24 g