Description
Delicious, colorful vegetable casserole! Good as a side dish and as a completely separate dish!
Ingredients
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Cauliflower
500 g
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Carrots
1 piece
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Green peas
200 g
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Pepper
2 piece
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Greens
0.5 coup
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Green onions
0.5 coup
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Chicken egg
4 piece
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Cheese
200 g
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Flour
3 Tbsp
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Salt
-
Allspice
-
Seasoning
-
Vegetable oil
Cooking
Wash vegetables and clean. Carrots cut into several pieces and drop into boiling, salted water for 3-4 minutes. Add disassembled into florets cauliflower and blanch 4 minutes all together.
Polka dot if it is frozen, thaw.
Vegetables drain in a colander, let it drain and cool.
Separate the yolks from the whites. Proteins with a pinch of salt beat in a solid foam. Yolks with pepper and a pinch of salt, too, to beat.
Slice the bell pepper and the cooled carrots with cauliflower cubes roughly the same size. Chop the herbs and green onions. To in a bowl combine all the vegetables and herbs.
To the vegetables add beaten egg yolks, 2/3 of the grated cheese, seasoning and flour. Mix well. If necessary, salt.
Carefully enter the beaten egg whites. Mix well.
The form for baking (diameter 22-23 cm) grease with vegetable oil, put vegetable mixture, flatten.
Sprinkle the remaining grated cheese. Bake in a preheated 180 degree oven for 40-45 minutes until Golden brown. The casserole is ready remove from the oven and allow to cool slightly.
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