Lazy vegetarian casserole in a pot with vegetables
Description
The dish is prepared without unnecessary complications. Boil the potatoes and carrots in broth until cooked. Add the beans and cook for another 3 minutes. Pour out 1 cup of broth and set aside. Sauté the onion and pressed garlic in olive oil in a large casserole dish or pot. Add the butter and mushrooms. Cook over medium heat until the mushrooms become completely soft. Add the previously boiled potatoes, carrots, and green peas. Pour in the cream. If the mixture is too thick, add some of the reserved broth from the cup, but overall the mixture should not be too runny. Add the mushrooms, garlic, and onions. Mix well, season with salt and pepper, and sprinkle with parsley. Bring to a boil, then simmer over low heat for another 5 minutes. Cut the dough sheet into thick strips and bake in the oven at 170 degrees until golden and puffed. Serve the dish. The finished dish can be served at the table.