Recipes from vegetables provide such a variety of species and genres that you can cook the first, second, third courses, and sweet bean cake for carrot tea. The theme is boundless. Therefore, this time we will consider only three casseroles of all their diversity. Vegetable casseroles consist of two types of products - solid and liquid. That is directly vegetables and pouring. The easiest way that vegetable recipes offer is to chop or trim all your potato carrots with a tricky grater, put them in a mold, and fill with something. Eggs, milk, sour cream, cream with cheese or mayonnaise - this is very tasty, satisfying and quite useful.
Macedonian casserole
Do not be alarmed by such an impressive portion: this casserole can be eaten both hot and cold. The next day it only gets tastier!
Products:
400 grams of cabbage, 400 grams of spinach, 400 grams of leeks, 150 grams of onions, tomatoes (optional), 100 grams of lard, 50 grams of butter, 4 eggs, 250 grams of cream or milk, salt, ground pepper, nutmeg nut.
Cooking
Boil all the vegetables, except onions, separately until almost ready, peel the tomatoes, squeeze the juice thoroughly, squeeze the water from the boiled vegetables, wipe in a blender or pass it all through a meat grinder, and then fry in butter. Finely chop the lard and drown the fat from it, on which to fry the onions, add the remaining vegetables and remove from the heat after a few minutes. Beat eggs into a slightly cooled mass, pour in cream, season with salt, pepper, nutmeg, mix and put on a large baking sheet, oiled. Bake in the oven at 180 degrees until golden brown. Serve with sour cream.
Spinach and Leek Casserole
This casserole is for summer and numerous guests. For example, friends returned home in the morning from a nightclub, saw the light on the eighth floor, and wandered to you in the light with all the fun company. Of course, hungry.
And you stood up to the stove, recipes from vegetables to help you! For 12 servings you will need what you found in the refrigerator:
- olive oil (stood nearby);
- two pieces of faded leek;
- a pair of garlic cloves;
- a lot - almost a kilogram - spinach;
- half a pack of milk;
- two bright red peppers (yellow and green would also please);
- half a dozen eggs;
- some mozzarella.
It's all. Seasonings do not count. Anyone from this picture would be discouraged, but not you.
What did you make of all this?
The casserole is cooked at 180 ° C, it is necessary to heat the oven in advance. A large bread pan or pan was oiled and the bottom covered with oiled baking paper just in case. Heated the oil in a non-stick pan, chopped pepper, onion and garlic and fried for several minutes until soft. Spinach was washed well, there was no time to dry it, and it was not necessary. They softened it in the same pan in just two minutes. Poured milk from half a glass, boiled, crushed this mixture with a blender until smooth, salted, sprinkled with spices to the taste of those present, beat eggs with leftover milk, rubbed the cheese there. All brazenly mixed! This strange, semi-liquid and green was poured into a prepared bread pan and baked, placing it not only in the oven, but also on a baking sheet with water. We danced for an hour with the guests. Then they turned the form onto a dish, removed the paper. Look, what a beauty it turned out!
Savoy cabbage and young potato casserole
Cooking vegetable dishes does not require much care, especially easy to perform casseroles. Here, the variety of components is so great that recipes for vegetable dishes are not countable. But you tried to cook Savoy cabbage? No? Try it, she is beautiful!
Ingredients:
Chop the cabbage of Savoy cabbage by removing the stalk. Thinly cut a small piece of bacon. Boil 20 young potatoes directly in the peel and, without peeling, chop as finely as possible. Prepare a slice, 50 grams, butter and breadcrumbs, a few cloves of garlic, finely chopped green onions with a glass, one and a half or two glasses of grated parmesan, half a glass of heavy cream, sea salt and black pepper.
What to do next
Recipes from vegetables sometimes require fast foods. Therefore, fry the bacon, remove the greaves, but do not discard, they will still be needed later. Add butter to the lard in a pan and spacer the garlic there. On the smallest fire, stew the cabbage with garlic, return the greaves, sprinkle with salt, pepper and most of the
green onions, leaving a quarter cup for decoration. Lubricate the bottom and walls of a heat-resistant pan. Stir the chopped potatoes with cream and half parmesan and put in the pan the first layer. Sprinkle with cheese. Lay the second potato layer. Sprinkle with parmesan again. Now the turn of cabbage has come: dump it on the potato layer and flatten. Repeat two layers of potatoes and parmesan. Pour the remaining cream. Cover the pan with foil and bake at 180-200 degrees for an hour. Then remove the foil and bake until golden brown. Done. Sprinkle with remaining green onions. Enjoy your meal!