Vegetable casserole with kefir
6 servings
60 minutes
Vegetable casserole with kefir is a tender, airy dish that combines a variety of fresh vegetables and the subtle tang of fermented dough. European cuisine has always been famous for its casseroles, and this version embodies the best traditions—simplicity of preparation and richness of flavors. The lightness of carrots, juiciness of broccoli, tenderness of beans, and aroma of zucchini are perfectly complemented by the softness of goat cheese and the spiciness of seasonings. The taste of the casserole is harmonious: moderately sweet from carrots, rich from parmesan, and slightly creamy due to kefir. This dish is suitable for a cozy family dinner or a light lunch and pairs excellently with greens and light sauces. The casserole retains its shape well and remains soft inside, while its aroma can awaken the appetite even in the most discerning gourmets.
1
For the test, mix flour, milk, eggs, a bit of kefir, and baking soda in a bowl. Then add grated cheese, salt, and spices to taste.
- Wheat flour: 0.5 glass
- Milk 2%: 0.5 glass
- Chicken egg: 2 pieces
- Kefir: 0.3 glass
- Slaked soda: 0.2 teaspoon
- Grated Parmesan cheese: 3 tablespoons
- Salt: to taste
- Khmeli-suneli: to taste
- Ground black pepper: to taste
2
Place a small layer of carrots at the bottom of the baking dish, pour in part of the batter. Add broccoli and beans. Pour in a little more batter, leaving some for the top layer. Then add sliced onions, zucchini, and tomatoes. Pour the remaining mixture on top and place thin slices of goat cheese.
- Carrot: 60 g
- Broccoli cabbage: to taste
- Green beans: 2 tablespoons
- Onion: 0.5 head
- Zucchini: 1 piece
- Tomatoes: 1 piece
- Goat cheese: to taste
3
Place in an oven preheated to 190 degrees and bake for 50 minutes.