Vegetable casserole
Ingredients
For the vegetables:- 2 tablespoons olive oil- 2 cloves medium-size onions, halved lengthwise and thinly sliced lengthwise- 1 piece of cabbage, cored hard and thin crosswise slices (about 4 cups)- 1 piece kale, discard the cobs and the center, roughly chopped (about 12 cups)- 1/2 carrot, cut into thin matchsticks- 1/2 cup water- 2 tablespoons soy sauce- salt to taste
For the topping:- 1 1/2 cup bread crumbs or chunks of fresh bread- 200 grams know- 30 grams of Parmigiano-Reggiano cheese, finely grated- 1/3 cup olive oil- 2 teaspoons dried basil, crushed- 1 1/2 teaspoon dried oregano, crushed- - 1 teaspoon paprika- 1 clove garlic, minced- salt to taste
How to make casserole cook vegetables:1. Vegetables: Place the rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat the oil in a large skillet over high heat until hot, but not to smoke. Saute onion, stirring occasionally, until softened, about 5 minutes browned. Lower the flame, and enter cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stir occasionally and cook vegetables until tender about 10-15 minutes. Turn off the heat. Transfer the vegetables to the pan heat resistant glass measuring 30 × 20 cm.
For the topping:- 1 1/2 cup bread crumbs or chunks of fresh bread- 200 grams know- 30 grams of Parmigiano-Reggiano cheese, finely grated- 1/3 cup olive oil- 2 teaspoons dried basil, crushed- 1 1/2 teaspoon dried oregano, crushed- - 1 teaspoon paprika- 1 clove garlic, minced- salt to taste
How to make casserole cook vegetables:1. Vegetables: Place the rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat the oil in a large skillet over high heat until hot, but not to smoke. Saute onion, stirring occasionally, until softened, about 5 minutes browned. Lower the flame, and enter cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stir occasionally and cook vegetables until tender about 10-15 minutes. Turn off the heat. Transfer the vegetables to the pan heat resistant glass measuring 30 × 20 cm.
2. Topping: Put all ingredients into a food processor with a well blended. Or, put all the ingredients in a large bowl and mash the potatoes using a tool to pulverize. Pour
the mixture out to the top of the vegetables in the baking pan and bake
until the top is golden colored and hot vegetables, for 15-20 minutes. Serve
No comments:
Post a Comment