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Vegetable Casserole with Creamy Dill Sauce

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This Vegetable Casserole with Creamy Dill Sauce is a testament to how simple ingredients can come together to create a dish that’s both comforting and nutritious. The blend of tender vegetables, enveloped in a light, savory batter and baked to perfection, offers a delightful texture contrast. The creamy dill sauce, with its fresh and tangy flavor, perfectly complements the casserole, adding a layer of complexity to this humble dish.

Ideal for any day of the week, this casserole is a crowd-pleaser that caters to both vegetarians and those simply looking to incorporate more vegetables into their diet. It’s a versatile recipe that allows for the addition of any vegetables you have on hand, making it a great option for using up leftovers. Whether served as a main course or a side dish, it promises to bring warmth and satisfaction to your table.

Full Recipe:

Ingredients:

  • 2 large potatoes, peeled and diced
  • 1 carrot, peeled and diced
  • 1 small cauliflower, cut into florets
  • 1 small broccoli, florets cut into bite-sized pieces
  • 1 tablespoon salt, plus more to taste
  • 1 leek, white and light green parts only, thinly sliced
  • 7 tablespoons olive oil, divided
  • 1 bell pepper, diced
  • 3 eggs
  • 200 milliliters (⅔ cup) milk, divided
  • 130 grams (1 cup) all-purpose flour
  • Black pepper to taste
  • 1 teaspoon dried French herbs
  • 150 grams (5 ounces) shredded cheese

Creamy Dill Sauce:

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  • 2 tablespoons Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 small cucumber, grated or finely chopped
  • Fresh dill, chopped

Directions:

  1. Preheat oven to 180°C (350°F). Grease a large baking dish with olive oil.
  2. Blanch the potatoes, carrot, cauliflower, and broccoli in boiling water with 1 tablespoon of salt for 5-7 minutes. Drain.
  3. Sauté the leek and bell pepper in 2 tablespoons of olive oil until soft. Set aside.
  4. Whisk together eggs, 5 tablespoons of olive oil, and milk. Gradually add flour, salt, pepper, and herbs until smooth.
  5. Combine vegetables and batter in the baking dish. Top with cheese.
  6. Bake for 40-45 minutes until golden.
  7. Mix sauce ingredients and serve with the casserole.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes

Kcal: 350 kcal | Servings: 6 servings

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