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Print Recipe
Bean and Potato Casserole Recipe
Very nutritious and versatile casserole. A great independent dish, even on weekdays, even on a holiday. If you exclude the egg-perfect for fasting!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Pre-boil the potatoes, drain the water. Prepare the necessary ingredients.
    Pre-boil the potatoes, drain the water. Prepare the necessary ingredients.
  2. Cut the carrots into small cubes.
    Cut the carrots into small cubes.
  3. Heat the oil in a pan and add the carrots. Fry to a caramel crust.
    Heat the oil in a pan and add the carrots. Fry to a caramel crust.
  4. Chop the pepper into cubes.
    Chop the pepper into cubes.
  5. Add them to the carrots and simmer until soft.
    Add them to the carrots and simmer until soft.
  6. Chop the onion into small cubes.
    Chop the onion into small cubes.
  7. Fry everything together.
    Fry everything together.
  8. Mash the potatoes with a mixer.
    Mash the potatoes with a mixer.
  9. If you are preparing a non-lean version, then add an egg. With it, the puree will be more airy.
    If you are preparing a non-lean version, then add an egg. With it, the puree will be more airy.
  10. Whisk well.
    Whisk well.
  11. For vegetable roasting, put the beans in the tomato. Put it out a little more. Season to taste with salt and pepper.
    For vegetable roasting, put the beans in the tomato. Put it out a little more. Season to taste with salt and pepper.
  12. On the bottom of the form to lay a parchment, put on some mashed potatoes, all on top frying, then the second part of the puree. Bake in the oven until Golden brown for about 30 minutes.
    On the bottom of the form to lay a parchment, put on some mashed potatoes, all on top frying, then the second part of the puree. Bake in the oven until Golden brown for about 30 minutes.
  13. Bon Appetit!
    Bon Appetit!

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