Vegetable Pie with Parmesan
8 servings
90 minutes
Vegetable pie with parmesan is the embodiment of European culinary sophistication, combining the freshness of vegetables and the rich flavor of parmesan. This recipe originated in Mediterranean countries where simplicity and the rich taste of natural ingredients are valued. Layered baked vegetables become tender, while cheese adds a pleasant spiciness. Orange juice and zest bring a light citrus note that highlights the depth of the dish's flavor. Served hot with a crispy breadcrumb crust, this pie is perfect for a cozy dinner or festive table. It can be paired with light white wine or herbal tea to enjoy its rich taste and aroma. Cook it with love and discover new facets of culinary art!
1
Wash the vegetables well and slice them very thinly. Place 1 layer of vegetables in a greased baking dish. Sprinkle with cheese. Repeat the layers several times. Preheat the oven to 180 degrees.
- Spinach: 250 g
- Butternut squash: 500 g
- Carrot: 500 g
- Leek: 500 g
- Potato: 250 g
- Grated Parmesan cheese: 125 g
2
Pour orange juice and broth on top, sprinkle with orange zest, salt, and pepper. Sprinkle with remaining cheese and ginger. Cover with foil and place in the oven for 1.5 hours.
- Orange juice: 250 ml
- Chicken broth: 250 ml
- Orange zest: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cheddar cheese: 120 g
- Grated ginger: 5 g
3
Remove the foil, sprinkle with breadcrumbs, and place a few pieces of butter on top. Grill until golden brown. Serve immediately.
- Crushed breadcrumbs: 30 g
- Butter: 30 g
