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🍽️ Small Vegetable Casseroles

224 kcal · 30 min · 4 servings

Ingredients

• 400 g broccoli florets
• 400 g cauliflower florets
• 2 carrots
• salt
• 1 garlic clove
• 50 g cheese (e. g. Emmental; 1 piece)
• 2 eggs
• 150 g sour cream
• salt
• nutmeg

Instructions

1. 1. Wash the broccoli and cauliflower thoroughly.
2. 2. Peel the carrots.
3. 3. Cut the carrots into small cubes.
4. 4. Bring water to a boil and add some salt.
5. 5. Add the broccoli, cauliflower, and carrots to the boiling water.
6. 6. Cook the vegetables for 2 to 3 minutes (this is called blanching, i.e., short cooking in boiling water).
7. 7. Drain the vegetables.
8. 8. Rinse the vegetables with cold water to stop the cooking process (this is called shocking).
9. 9. Let the vegetables drain well.
10. 10. Distribute the vegetables evenly among 4 small baking dishes.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Grate the cheese.
14. 14. Mix the garlic with the eggs.
15. 15. Stir the sour cream into the egg-garlic mixture.
16. 16. Fold in the grated cheese.
17. 17. Season the mixture with salt.
18. 18. Grate some fresh nutmeg over it and stir it in.
19. 19. Pour the mixture over the vegetables in the baking dishes.
20. 20. Preheat the oven.
21. 21. Set the oven temperature to 200 °C (or 180 °C with fan/air circulation or gas level 3).
22. 22. Bake the casseroles in the oven for approx. 20 minutes.
23. 23. Remove the casseroles when they are golden brown.

Nutrition per serving

• kcal: 224
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 10 g