Vegetable recipes - three casseroles

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Recipes for vegetable dishes include such a variety of types and genres that you can cook first, second, and third courses, and a sweet bean cake for carrot tea. The topic is unimaginable. Therefore, this time we will consider only three casseroles from all their variety. Vegetable casseroles consist of two types of products - solid and liquid. That is, directly vegetables and filling. The easiest way that vegetable recipes offer is to chop or chop all your carrot potatoes with a cunning grater, put them in a mold and pour something over. Eggs, milk, sour cream, cream cheese or mayonnaise - it's very tasty, satisfying and quite he althy.

Macedonian casserole

Don't be intimidated by the huge portion: this casserole can be eaten hot or cold. It only tastes better the next day!

Products:

400 grams of cabbage, 400 grams of spinach, 400 grams of onion-leek, 150 grams of onions, tomatoes (optional), 100 grams of lard, 50 grams of butter, 4 eggs, 250 grams of cream or milk, s alt, ground pepper, nutmeg.

Cooking

Boil all vegetables, except onions, separately until almost cooked, remove the skin from the tomatoes, squeeze the juice thoroughly, squeeze the water out of the boiled vegetables, rub it in a blender or pass it all through a meat grinder, and then fry in butter. Finely chop the lard and melt the fat out of it, on which fry the onion, add the rest of the vegetables and remove from heat after a few minutes. Beat the eggs into the slightly cooled mass, pour in the cream, season with s alt, pepper, nutmeg, mix and put on a large baking sheet, greased with oil. Bake in the oven at 180 degrees until golden brown. Serve with sour cream.

Spinach and Leek Casserole

This casserole is for summer and numerous guests. For example, friends returned home from a nightclub in the morning, saw the light on the eighth floor, and wandered to you at the light of the whole cheerful company. Of course, hungry.

And you got up to the stove, vegetable recipes to help you! For 12 servings you will need what you found in the fridge:

• olive oil (standing nearby);
• two wilted leeks;
• a couple of garlic cloves;
• a lot - almost a kilo - of spinach;
• half a carton of milk;
• two bright red peppers (yellow and green would also please);
• half a dozen eggs;
• a bit of mozzarella.

That's it. Seasonings do not count. Anyone would be dismayed by this picture, but not you.

What did you make of all this

The casserole is cooked at 180°C, preheat the oven in advance. Grease a large bread pan or pan with oil and cover the bottom with greased baking paper just in case. Heat the oil in a non-stick frying pan, chop the pepper, onion and garlic and fry for a few minutes until soft. The spinach was washed well, there is no time to dry it, and it is not necessary. They also softened it in the same pan in just two minutes. They poured half a glass of milk, boiled it, crushed this mixture with a blender to a homogeneous mass, s alted it, sprinkled it with spices to the taste of those present, beat the eggs with the rest of the milk, and rubbed the cheese there. Everything was mixed up! They poured this strange, semi-liquid and green into the prepared bread pan and baked it, putting it not only in the oven, but also on a baking sheet with water. We danced for an hour with the guests. Then they turned the form on a dish, removed the paper. Look how beautiful it turned out!

Savoy cabbage and baby potato casserole

Cooking vegetable dishes does not require much care, casseroles are especially easy to make. Here, the variety of components is so great that recipes for vegetable dishes cannot be counted. Have you tried cooking Savoy cabbage? Not? Try it, she's beautiful!

Ingredients:

Chop a head of Savoy cabbage, removing the stalk. Slice thinly into a small piecefat. Boil about 20 young potatoes directly in their skins and, without peeling, cut as thinly as possible. Prepare a piece, 50 grams, of butter and breadcrumbs, a few cloves of garlic, finely chopped green onions in a glass, one and a half to two glasses of grated parmesan, half a glass of heavy cream, sea s alt and black pepper. What to do next

Vegetable recipes sometimes call for quick foods. So fry the bacon, remove the rinds, but don't throw them away, you'll need them later. Add butter to the lard in a frying pan and sauté the garlic there. On the smallest fire, stew the cabbage with garlic, return the cracklings to the case, sprinkle with s alt, pepper and most of the green onions, reserving a quarter cup for decoration. Grease the bottom and sides of a heatproof saucepan. Toss the chopped potatoes with the cream and half of the parmesan and place the first layer in the pan. Sprinkle with cheese. Lay the second potato layer. Sprinkle again with Parmesan. Now it's the turn of the cabbage: dump it on the potato layer and level it. Repeat two layers of potatoes and parmesan. Drizzle with remaining cream. Cover the pan with foil and bake at 180-200 degrees for an hour. Then remove the foil and bake until golden brown. Ready. Sprinkle with remaining green onions. Bon appetit!