Vegetable Casserole Recipes dietary dishes
The recipe casserole of carrots and parsnip
The most delicious cottage cheese casserole
Cottage cheese casserole - a great feast
tea or coffee. It can also serve as a good light dinner. This dish is delicious and warm and cold. His happy to eat, children and adults. Due to easy digestibility, it is very useful for the elderly.
Very tasty and unusual variant - Portion casserole of carrots with parsnips. The sweet taste of vegetables well shaded by cashew nuts, and delicate sauce makes the dish juicy and appetizing. This pudding can be fed as hot snacks or main course.
It should be:
225 g of carrots, parsnip 175 g, 30-50 g of butter, 1 clove of garlic, onion pieces 1, 50 g of purified unsalted cashew, 1 egg, 2 tbsp. spoons vegetable broth, 0, 5 h. spoon chopped greens thyme, 2 tbsp. spoons of fresh white bread crumbs, salt and pepper - to taste
How to make:
- Carrots and parsnips clean, cut into small pieces.
- Put the vegetables in a separate pan, pour boiling water and cook until tender.
- Then fold them in a colander and let drain. Put the hot vegetables in a bowl and pour the melted butter.
- interpret clove of garlic, a little onion peel and chop.
- Heat the pan in a little vegetable oil and fry the onion and garlic until golden brown.
- Cashew Interpret in a mortar.
- Put in the bowl of the food processor carrots, parsnips, roasted onions and garlic, nuts.
- Add the beaten egg, vegetable broth, chopped green thyme, fresh white bread crumbs. Whisk all into a homogeneous mass, podsolite and pepper to taste.
- 4 heat-resistant molds grease with vegetable oil. Put them in the vegetable puree, align the surface with a knife.
- Cover the mold with foil and place on a roasting pan, half filled with water.
- Place the structure in an oven preheated to 180 ° C. Bake for 40 minutes.
While casserole is in the oven, prepare the sauce:
- 4 feather green onions, finely chop and fry in a little butter.
- Add a glass of vegetable broth and 0, 75 cup chopped watercress.
- Bring the mixture to boil, reduce heat and simmer the sauce for about 5 minutes.
- Then run it through a food processor and pour back into the pan.
- Boil the mixture until the sauce is slightly thickened.
- Add 3 tbsp. spoon heavy cream, salt and freshly ground black pepper. Stir the sauce and cook for another few minutes.
- Put the casserole on warmed serving plates.
- Each portion pour green sauce and garnish with parsley and carrot sticks.
Fast sautéed zucchini. Watch the video!
The recipe root vegetable casseroles
It is easy to preparing the casserole from a variety of root vegetables: potatoes, sweet potatoes, carrots, turnips.
It can be submitted as a garnish for grilled or cooked in a sauce the meat.
It should be:
450g carrots, 450g of potatoes, 450g swede
2 tbsp. tablespoons of cream, a pinch of ground nutmeg.
How to prepare:
- Clean the roots and boil them in salted water, cutting into small pieces.
- Each type of vegetables cook in a separate bowl.
- Drain and clean the vegetables one by one through a sieve.
- Put them in a pan and heat it until it evaporates excess moisture. Each serving of vegetables, add a little cream and ground nutmeg.
- The refractory shape brush with butter. Alternately lay mashed in a piping bag with a star nozzle and squeeze it in the form of colored stripes. Sprinkle the surface with melted butter.
- Place form in the oven, preheated to 180 ° C, and cook for 10 minutes.
- Serve the gratin directly on the form.