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
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. Defrost the broccoli, boil in boiling salted water for about 3 minutes, put it in a colander, let the water drain well.
  2. 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.
  3. 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.
  4. 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.
  5. Put the broccoli on the mashed potatoes and press down.
  6. Lay out the carrots, spread on top and level. Bake in a preheated 180 degree oven for 30-35 minutes.
  7. 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.
  8. Serve hot with lean sauce. Enjoy your meal!!!
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