Casseroles are a brilliant culinary invention,allowing you to quickly invent a breakfast or dinner from the products that are currently in the refrigerator. Casseroles can be cottage cheese, cheese, meat and, of course, vegetable. For a dish such as a vegetable casserole, the recipe is simple: the vegetables must be either partially cooked or chopped based on the time it takes to cook them. That is, if you take cauliflower and potatoes for a vegetable casserole, then the potatoes must first be boiled until half cooked or cut very finely, because they will need twice as much time in the oven to be fully cooked as cabbage. The second rule of vegetable casseroles is the sauce they are poured with. Béchamel, sour cream or cream with egg are the most common options. The pouring is needed to give the casserole its shape and combine all the products into one whole. Well, and to give it a special taste, of course. Casseroles are prepared in fireproof forms, round or square, often under a lid. Served hot or cold, with sour cream or sauces, as a main dish, with broths or as a side dish for meat.
Potato casserole with vegetables
Ingredients:
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Broccoli, cauliflower - 7-10 inflorescences each
- Celery (root) - optional
- Pumpkin - a small piece
- 2 eggs
- 0,5 glasses of milk or cream
- Salt, spices to taste (nutmeg, black pepper, cumin, dill)
Preparation:Separate both types of cabbage into florets and rinse under running water. If the florets are large, cut each into several pieces. Peel the carrots, potatoes, and celery. Peel the pumpkin. Cut the potatoes, carrots, celery, and pumpkin into 1x1 cm cubes. Simmer the celery and carrots in a frying pan until soft. Beat the eggs with milk and spices. Preheat the oven to 180C. Place the potatoes on the bottom of the pan, then a layer of pumpkin and celery on top, and carrots on top. Place the florets on top of the carrots. Pour the egg and milk mixture over everything. Cover with a lid or a piece of foil and place in the oven. Bake for about 30 minutes (until the potatoes are done).
Casserole from cottage cheese and zucchini
Vegetable casseroles are a priori a dietary product.Firstly, because their main component is vegetables. Secondly, because the process of cooking vegetable casseroles uses a minimum of fats. Thirdly, because baked products, unlike fried ones, do not have a negative effect on the stomach and intestines. Ingredients:
- 200 g of soft cottage cheese
- 2-3 small zucchini
- 1 egg
- 1 garlic clove
- Fresh greens
- Salt, white or black pepper
- Grated hard cheese - 2 tbsp.
Preparation:Grate the zucchini on a coarse grater, put it in a colander to drain off excess liquid, squeeze it out slightly. Mix the cottage cheese with the egg, add the zucchini. Crush the garlic clove and add to the mixture. Add salt, pepper or other spices as desired. Put the mixture in a small form. Sprinkle with cheese on top. Bake for about 40 minutes in the oven at 180C. The baking time largely depends on the size of the form and, therefore, on the height of the casserole. The thinner the casserole, the faster it will bake.
Baked eggplant with tomatoes (gratin)
Gratin is, simply put, a casserole withcrispy crust. The technological secret is to bake the dish at a moderate temperature first (so that all the products are baked), and at the end of cooking increase it or turn on the grill to get a crispy top. Eggplant is one of the most popular products in vegetable casseroles. And in combination with tomatoes and cheese, a win-win trio of flavors is created that can conquer everyone. Let's cook? Ingredients:
- 2-3 small zucchini
- 1 average eggplant
- 1 sweet pepper
- 3 tomatoes
- 1 red onion
- 150 g hard cheese
- 1 clove of garlic
- Spices: black pepper, thyme, paprika
- Salt
- Breadcrumbs
Preparation:Wash the eggplant and zucchini and cut into circles. Boil separately in boiling water for 10 minutes, place in a colander to drain. Cut the onion into rings and fry in vegetable oil until transparent. Scald the tomatoes with boiling water, peel. Cut into slices. Cut the pepper, remove the seeds, cut into strips. Crush and chop the garlic. Grate the cheese. Preheat the oven to 200C. Put the onion with the oil it was fried in on the bottom of a ceramic baking dish. Put a layer of zucchini on top of the onion. Sprinkle with salt and pepper. Next, put a layer of pepper, then a layer of eggplant. Sprinkle with cheese, garlic, herbs, salt and pepper. Then alternate layers of vegetables and cheese with spices. Tomatoes are laid out last, and a layer of cheese completes everything. Sprinkle the cheese with breadcrumbs, drizzle with oil and put the casserole in the oven. Cooking time is about 30 minutes. Enjoy! We recommend reading:
