Creamy casseroles with lots of flavor are always a hit. We don't want to withhold this delicious vegetarian recipe from you.
Ingredients
Preparation
Boil the cauliflower in water with a dash of olive oil, salt and pepper.
Cut the fennel, leek and carrots into large pieces. Boil them al dente in water with a dash of olive oil.
Drain the water from the cauliflower, add 1 deciliter of cream and 40 grams of Gruyere and puree.
Drain the other vegetables and put them in a baking dish. Mix 1 deciliter of cream with the Parmesan, season with pepper and pour the cream over the vegetables.
Spoon the cauliflower puree over the vegetables and sprinkle with the rest of the Gruyere.
Bake the vegetable dish for 20 minutes in a preheated oven at 180 °C.
You can adjust the quantities to your own needs. Are you a big eater, do you do a lot of sports or do you have a heavy profession, prepare larger portions but stick to the combinations. No one should leave the table hungry.
This recipe comes from the book Puur &Lichter by Pascale Naessens and William Cortvriendt.
