Lenten casserole with vegetables and spices
6 servings
90 minutes
Lean casserole with vegetables and spices is a harmony of flavors and textures born from European culinary traditions. This light yet rich dish is perfect for those seeking healthy, aromatic, and nutritious food. Brussels sprouts and broccoli soaked in soy sauce and lemon juice acquire a deep flavor enhanced by a hint of garlic. Mashed potatoes with sautéed onions, turmeric, and coriander create a delicate base that contrasts with the juiciness of roasted tomatoes. The casserole bakes to a golden crust, providing the warmth of home cooking. It can be served hot or chilled, enjoying the rich taste of vegetables and the aroma of spices.
1
Vegetables need to be washed, peeled, and chopped. Cut Brussels sprouts in half and separate broccoli into florets - pour them with soy sauce, lemon juice, and crushed garlic. Set aside.
- Broccoli florets: 400 g
- Brussels sprouts: 400 g
- Soy sauce: 5 tablespoon
- Lemon juice: 2 tablespoons
- Garlic: 3 cloves
2
Prepare a thin, airy potato puree. Then heat oil in a pan. Add turmeric and coriander to the oil. Immediately add diced onion. Combine the sautéed onion with the puree.
- Mashed potatoes: 400 g
- Vegetable oil: 100 ml
- Turmeric: 1 teaspoon
- Ground coriander: 1 teaspoon
- Onion: 2 pieces
3
Place the green vegetables in a baking dish. Sprinkle with rosemary on top. Next, cover everything with thinly sliced tomatoes. Lightly sprinkle the tomatoes with salt and season with freshly ground pepper. Spread the puree over the tomatoes, smoothing it with a wooden spatula. Drizzle oil on top.
- Broccoli florets: 400 g
- Brussels sprouts: 400 g
- Rosemary: pinch
- Tomatoes: 4 pieces
- Ground black pepper: pinch
- Mashed potatoes: 400 g
- Vegetable oil: 100 ml
4
Place our casserole in the preheated oven until a golden crust forms on the potatoes.
5
Cut the finished casserole into squares and serve sprinkled with greens. It tastes good both hot and cold.
- Rosemary: pinch