Potato casserole with broccoli
Description
Casserole is a versatile dish. By habit, one tends to picture a sweet baked cottage cheese with rice. But there are many ways and ingredients you can use to make it. A casserole is partly like pizza, partly like a pie. I usually prepare it from whatever is left in the fridge or on the shelves. The great thing about it is that you don't need to use dough—just healthy ingredients and no carcinogens.
Instructions
- 1
Step 1
Peel the potatoes and carrots. Cut them into cubes. Simmer in a frying pan, saucepan, or cook in a steamer—whatever is more convenient for you. In a separate frying pan, sauté the leek. Regular onion will work just fine too.
- 2
Step 2
Slice fresh mushrooms into pieces and sauté with onions for about five minutes. Add salt, pepper, and any herbs you like. I happened to have dried parsley.
- 3
Step 3
Rinse the broccoli. Separate it into florets and place in boiling water for five minutes. Alternatively, you can simply simmer it in a separate pan with added water. To prevent the broccoli from losing its color, plunge it into cold water after cooking.
- 4
Step 4
We mash the cooked potatoes and carrots with a pestle. I have a blender, so I put the vegetables directly into it together with the eggs, add salt, spices, and blend everything into a puree.
- 5
Step 5
I transfer the resulting mashed potatoes into a greased baking dish with high sides. On top of the mashed potatoes, I place a layer of broccoli with mushrooms and onions. Then I cover everything with the remaining mashed potatoes. I place pieces of butter on top to make the crust tender and aromatic. I bake it in the oven for 40 minutes at 160 degrees Celsius.
- 6
Step 6
After half an hour, take out the casserole. Sprinkle it with grated cheese and put it back to finish baking. In ten minutes, it will be completely ready. The cheese has melted and formed a crust, while the butter at the bottom kept it from hardening. Serve onto a plate while the dish is still hot.