Vegetable casserole with spinach in a creamy topping
Description
Homemade pastries for tea. A colorful and appetizing casserole ideal for lunch or dinner. You can serve it warm with various sauces, pâtés, dips, or sausage products. To make the dish tastier, add different spices or seasonings. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed. Boil the potatoes and carrots in advance for 25 minutes, then peel them. These vegetables take the longest to cook, so they can stay undercooked if you do not boil them beforehand.
- 2
Step 2
Clean the bell pepper of seeds by cutting off the top. Rinse it inside and out and cut it into small cubes, just like the boiled potatoes.
- 3
Step 3
Cut the boiled carrot and half an onion into cubes the same size.
- 4
Step 4
In a deep bowl, whisk together the chicken egg with cream, salt, ground black pepper, and all-purpose wheat flour. Optionally, you can add a little vegetable seasoning.
- 5
Step 5
Wash the spinach and cut off the stems. Cut the leaves into ribbons and mix with the prepared vegetables. Grease the baking dish with vegetable oil and spread all the mixtures in evenly, leveling the surface.
- 6
Step 6
Pour the prepared pour-over mixture on top. Preheat the oven to 180°C and put the tin in the oven.
- 7
Step 7
Bake for approximately 25 minutes until golden brown. Make sure the bottom of the casserole does not burn.
- 8
Step 8
Let the casserole cool slightly, then trim the edges and bottom with a knife and transfer it to a board or plate. Cut into portions and serve. The casserole is especially good with sour cream or garlic sauce.