Vegetable casserole with mashed potatoes

Vegetable casserole with mashed potatoes

For the vegetable casserole with potato porridge peel floury potatoes, cut into small cubes and cook in salted water for about 15 minutes. Peel and slice the carrots, clean and halve the beans. Cut the zucchini into slices and dice the onions. For the vegetable casserole with mashed potatoes, preheat the oven to 200° and lightly grease a casserole dish. Heat 10 g margarine in a pot and sauté the vegetables in it. Sprinkle flour over the vegetables, sweat lightly and deglaze with half the milk. Stir in the vegetable stock and season the vegetables with parsley, ground pepper and salt. Cut the smoked salmon into small cubes and mix into the vegetables. Drain the potatoes, add the remaining margarine and milk and crush into mashed potato with the potato masher. Pour the vegetables into the casserole dish, sprinkle with mashed potatoes and Emmentaler, grated, on top. Vegetable casserole with mashed potatoes on the middle rail about 30 minutes gratinated.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
563 kcal
57 g
34 g
23 g

(C)opyright by Marions Kochbuch