Potato, Carrot, and Broccoli Casserole
Description
The recipe won't take much time. Broccoli is a wonderful type of cabbage, but if you don't have it on hand, you can use green beans, asparagus, mushrooms, or basically any vegetables you like in the casserole. And if you prepare the mashed potatoes with vegetable oil instead of butter, this casserole can even be served at a festive table during fasting periods. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients, including salt and pepper.
- 2
Step 2
Peel the potatoes, boil them, and mash with the potato cooking water and butter or vegetable oil. If the potatoes are too crumbly after boiling, add 15 g of starch to the mash.
- 3
Step 3
Place broccoli in boiling salted water and cook for 2-3 minutes after boiling, then drain in a colander.
- 4
Step 4
Finely chop the onion and garlic, and grate the carrot on a coarse grater.
- 5
Step 5
Sauté the onion and carrot in vegetable oil until soft. Cool, then add garlic, pepper, and 15 g of starch.
- 6
Step 6
Grease a silicone or ceramic mold with vegetable oil and place the puree, shaping the edges. Make a depression.
- 7
Step 7
Then place the broccoli into the indentation. Press down with a spoon.
- 8
Step 8
And the final layer is the carrot-onion one. Press it down with a spoon as well, then place the casserole in a preheated oven at 180 degrees for 30 minutes.
- 9
Step 9
After the casserole is ready, let it rest for 5 minutes, cover with a plate and flip it over. It's ready to serve!
- 10
Step 10
Can be served.