Potato casserole with vegetables
Do not consider vegetables boring. Even the absolute “meat eater” will please special vegetable casserole. The recipe includes aristocratic cheese. Roquefort or Dor Blue will give broccoli green green beans and other vegetables have an amazing taste. Cilantro participation and thyme makes a dish worthy of not only lean but also festive table.
Potato casserole with vegetables
To cook a vegetable casserole you will need:
- Potatoes of the same size 10-12 pcs
- cheese with herbs or blue noble mold 250 gr
- cilantro greens 50 gr onion 2 pcs
- average carrot 3 pcs
- broccoli cabbage 100 gr
- frozen peas 100 gr
- green beans 100 gr
- thyme greens, spices, salt to taste
- olive oil
You can cook a vegetable casserole with potatoes So:
Which of the varieties of noble cheese to take as a basis preparations – it’s up to you. It is the cheese that gives that unique zest of vegetable casserole. Roquefort, Furm d’Ambert, Gorgonzola or Dor Blue is the most wonderful participant in the dish.
Peel and cut each potato along. Grate cheese coarse grater and stuff potatoes.
Peel and chop finely onions. Slice the carrots in a very small cube, chop the bell pepper as well.
Grease a baking dish with olive oil and put stuffed with cheese, sprinkle with spices and salt.
Around the potatoes place carrots, onions, broccoli, peas and green beans. Sprinkle vegetables with olive oil and
add seasoning to taste. Sprinkle chopped greens on top cilantro and thyme. Put the mold in preheated to 160 degrees oven for 40-50 minutes.
Serve the dish at the lean table.
Tasty ideas:
Serve potato casserole with vegetables can be with fish or meat. It goes well with such a dish of boiled pork cooked in slow cooker. A very extravagant combination with roast kangaroo with casserole.
