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🍽️ Carrot and Broccoli Vegetable Bake

240 kcal · 30 min · 4 servings

Carrot and Broccoli Vegetable Bake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots and the celery stalks.
  2. 2. Remove the tough ends and cut the vegetables into small cubes.
  3. 3. Wash the broccoli thoroughly.
  4. 4. Divide the broccoli into small florets.
  5. 5. Bring a pot of salted water to a boil.
  6. 6. Add the prepared vegetables to the boiling water.
  7. 7. Cook the vegetables for 3 to 4 minutes.
  8. 8. Rinse the vegetables immediately under cold water.
  9. 9. Let the vegetables drain well in a colander.
  10. 10. Whisk the soy cream with the eggs.
  11. 11. Stir the curry powder into the egg mixture.
  12. 12. Season the mixture with salt.
  13. 13. Season the mixture with pepper.
  14. 14. Season the mixture with cumin.
  15. 15. Fold the drained vegetables into the seasoned egg mixture.
  16. 16. Grease a terrine mold lightly with oil.
  17. 17. Pour the vegetable-egg mixture into the prepared mold.
  18. 18. Place the terrine mold into a larger roasting pan.
  19. 19. Fill the roasting pan with hot water up to half the height of the terrine.
  20. 20. Preheat the oven to 150 degrees Celsius.
  21. 21. If you have a fan oven, set it to 130 degrees Celsius.
  22. 22. If you have a gas oven, set it to level 2.
  23. 23. Place the roasting pan into the preheated oven.
  24. 24. Bake the pie for about 1 hour.
  25. 25. Let the pie cool down completely in the mold.
  26. 26. Carefully turn the pie out of the mold.
  27. 27. Cut the pie into 4 equal slices.

Nutrition per serving