Carrot casserole

Carrot casserole

Carrot casserole gets a particularly beautiful color and tastes particularly aromatic if you use organic carrot for the recipe. First peel a floury potato, rinse under water, cut into small cubes and put into a small saucepan. Cover the potatoes with a little water, salt and bring to the boil. Reduce the temperature to a low level and cook the potatoes in about 20 minutes. Meanwhile, peel and slice organic carrots. Heat 1 tablespoon corn oil in a saucepan and sauté the carrot slices while stirring at low temperature with a wooden spoon. Deglaze with vegetable stock and season the carrots with salt and pepper. Put on a lid and cook the carrots at medium temperature for about 10 minutes. Heat 1 tablespoon of corn oil in a pan and fry the minced beef until it is crumbly. Peel onion, cut into cubes, add to minced beef and fry briefly. Season the minced beef with pepper and salt. Drain any remaining water from the cooked potatoes and let the potatoes steam well. Add an egg and 10 g butter to the potatoes and mash with a potato masher. If necessary, season with a little salt. Preheat oven to 150°. Pour the mashed potatoes into a lightly greased casserole dish and smooth down. Spread the minced beef over the potatoes. Spread the carrots together with the vegetable broth over the casserole as shown in the picture above. Grate the butter cheese and sprinkle over the carrot casserole. Spread 10 g butter in flakes over the cheese and bake the carrot casserole in the preheated oven at 150° for approx. 5 minutes on the middle shelf until the cheese has melted. If you like, sprinkle the carrot casserole with finely chopped parsley shortly before serving.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
484 kcal
43 g
34 g
20 g

(C)opyright by Marions Kochbuch