Potato and carrot casserole
4 servings
60 minutes
Potato and carrot casserole is a delicate and aromatic dish that combines simplicity and sophistication. The base consists of grated vegetables baked to a golden crust with rosemary and olive oil. The harmony of flavors is complemented by fresh green peas and spinach, dressed with a zesty mustard-lemon mix. The climax is a poached egg with its silky yolk spreading over the warm casserole, along with feta crumbs adding a salty note. This dish is perfect for a cozy family lunch or light dinner.
1
Grate the potatoes and carrots on a coarse grater. Add salt, mix, wait for 5 minutes and squeeze out the juice. Add olive oil, pepper, rosemary (or thyme) to the squeezed mixture, mix well, then spread the vegetables on a baking tray (about 30x40 cm) and press down with your palm. Bake in the lower rack of the oven at 180 degrees for 35 minutes until the bottom is cooked.
- Potato: 750 g
- Carrot: 3 pieces
- Salt: to taste
- Olive oil: to taste
- Ground black pepper: to taste
- Rosemary: to taste
2
Boil frozen peas in boiling water for 1 minute. Prepare the dressing: mix mustard, lemon juice, and 3 tablespoons of olive oil. Add peas and spinach to the dressing and mix.
- Frozen green peas: 200 g
- Mustard: 1 teaspoon
- Lemon: 0.5 piece
- Olive oil: to taste
- Fresh spinach leaves: 100 g
3
Prepare poached eggs. Crack the eggs into separate bowls without damaging the yolk. Quickly place them in lightly boiling water and remove after 3 minutes.
- Chicken egg: 4 pieces
4
Place eggs and peas with spinach on the casserole, and sprinkle with feta cheese on top.
- Chicken egg: 4 pieces
- Frozen green peas: 200 g
- Fresh spinach leaves: 100 g
- Feta cheese: to taste
