Vegetable Casserole Recipe Delicious Nutritious

Vegetable Casserole Recipe Delicious Nutritious

The ingredients to make vegetable casserole
For the vegetables:
- 2 tablespoons olive oil
- 2 medium onion, halved lengthwise and thinly sliced ​​lengthwise
- 1 piece of cabbage, cored and cut into thin hard crosswise (about 4 cups)
- 1 piece of kale, discard cobs and the middle, roughly chopped (about 12 cups)
- 1 / 2 carrots, cut into thin matchsticks shaped
- 1 / 2 cup water
- 2 tablespoons soy sauce
- Salt to taste

For the topping:
- 1 1 / 2 cup bread crumbs or chunks of fresh bread
- 200 grams know
- 30 grams of Parmigiano-Reggiano cheese, finely grated
- 1 / 3 cup olive oil
- 2 teaspoons dried basil, crushed
- 1 1 / 2 teaspoon dried oregano, crushed
- - 1 teaspoon paprika
- 1 clove garlic, minced
- Salt to taste

How to make a casserole cook vegetables:
1. Vegetables: Put a rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat oil in large skillet over high heat until hot, but not to smoke. Saute onions, stirring occasionally, until softened, browned about 5 minutes. Lower the flame, and enter cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stirring vegetables occasionally and cook until tender about 10-15 minutes. Turn off the heat. Transfer the vegetables to the pan heat resistant glass measuring 30 × 20 cm.

2. Topping: Place all ingredients into a food processor with a well blended. Or, put all ingredients into a large bowl and mash the potatoes using a tool for crushing. Pour mixture out onto the vegetables in the pan, and bake until the top is golden and vegetables are colored heat, for 15-20 minutes. Serve

Related Posts by Categories