🍽️ Creamy Casserole with Asparagus and Potatoes

Name: Creamy Casserole with Asparagus and Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: white asparagus 1 bunch; green asparagus 1 bunch; small potatoes, mainly firm 1 kg; salt pinch; margarine, vegan 4 tbsp; wheat flour, Type 405 4 tbsp; dry white wine 200 ml; soy drink 500 ml; bay leaves, dried 1 pc.; pepper, black ground pinch; nutmeg, ground pinch; Vemondo Grating Delight 150 g; parsley, fresh 10 g

508 kcal · 30 min · 4 servings

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Ingredients

white asparagus 1 bunch
green asparagus 1 bunch
small potatoes, mainly firm 1 kg
salt pinch
margarine, vegan 4 tbsp
wheat flour, Type 405 4 tbsp
dry white wine 200 ml
soy drink 500 ml
bay leaves, dried 1 pc.
pepper, black ground pinch
nutmeg, ground pinch
Vemondo Grating Delight 150 g
parsley, fresh 10 g

Instructions

1. Wash the white asparagus thoroughly.
2. Peel the white asparagus completely.
3. Cut off the woody bottom ends of the white asparagus.
4. Wash the green asparagus.
5. Cut off the woody ends of the green asparagus.
6. Peel the bottom third of the green asparagus.
7. Cut both asparagus varieties into pieces about 3 cm in size.
8. Peel the potatoes.
9. Wash the peeled potatoes.
10. Quarter the potatoes.
11. Put the potatoes into a pot.
12. Cover the potatoes with salted water.
13. Bring the water with the potatoes to a boil.
14. Cook the potatoes for approx. 10 minutes.
15. Heat margarine in a pot on medium heat.
16. Dust the melted margarine with flour.
17. Sauté the flour for approx. 2 minutes.
18. Deglaze the mixture gradually with white wine.
19. Stir vigorously while doing so.
20. Add soy drink and a bay leaf to the sauce.
21. Simmer the sauce on medium heat for approx. 5 minutes.
22. Cook until the sauce is slightly thick.
23. Season the sauce with salt, pepper, and nutmeg.
24. Preheat the oven to 180 °C (top/bottom heat).
25. Drain the cooked potatoes.
26. Let the potatoes drain.
27. Mix the potatoes and asparagus in a baking dish.
28. Pour the sauce over the potato-asparagus mixture.
29. Sprinkle the casserole with vegan grated cheese.
30. Bake the casserole for approx. 30 minutes in the oven.
31. Wash the parsley in the meantime.
32. Shake the parsley dry.
33. Pluck the parsley leaves.
34. Finely chop the parsley leaves.
35. Carefully remove the casserole from the oven.
36. Sprinkle the finished casserole with the chopped parsley.
37. Serve the casserole.

Nutrition per serving

kcal: 508
Protein: 14 g · Fett/Fat: 23 g · Carbs: 62 g