Potato and Carrot Casserole with Broccoli Recipe
Very tasty casserole. I think this casserole will appeal not only to fasting, but also to non-fasting lovers of vegetables in any form. You can also give the children something to eat. Be sure to try to cook - you will like it.
Servings 5
Cook Time 60 minutes
Ingredients
- 500 gram Potatoes
- 300 gram Carrot
- 400 gram Broccoli frozen
- 4 cloves Garlic
- 35 gram Starch 20 grams in potato puree, 15 grams in carrots
- 1 piece Onion
- 3 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- Defrost the broccoli, boil in boiling salted water for about 3 minutes, put it in a colander, let the water drain well.
- Boil 500 g of peeled potatoes in salted water, drain the water, leaving 50 ml of broth. Grind into a puree, adding potato broth, 1 tablespoon of vegetable oil, mix and cool. Add 20 g of starch, pepper, 2 finely chopped garlic cloves to the cooled puree, mix thoroughly.
- Chop the onion, fry with 2 tablespoons of vegetable oil, add the carrots grated on a medium grater, simmer until the carrots are soft. Cool, add 2 cloves of finely chopped garlic, 15 g of starch and pepper, mix.
- Lubricate the silicone mold (I have a volume of 1 liter) with vegetable oil, put mashed potatoes in the mold, distribute them in the form, forming potato sides.
- Put the broccoli on the mashed potatoes and press down.
- Lay out the carrots, spread on top and level. Bake in a preheated 180 degree oven for 30-35 minutes.
- Remove the casserole from the oven, let it stand in the mold for 5-7 minutes, cover with a dish and turn it over to remove the mold.
- Serve hot with lean sauce. Enjoy your meal!!!