This one is really simple, as is the case with any casserole dish. Just pop everything in the oven and bake. Can’t go wrong, except not setting your timer.
We are going to simplify and reduce the baking time by boiling the vegetables first. To make things even more convenient we’ll use only one pot for the job. So we don’t have a half of dozen of pots and pans to clean up.
That’s what’s it all about, keeping it simple.
Commence by peeling the potatoes. You could, of course, let them with the skin on if you don’t mind the texture of the skin, or use a sort with thin skin, eg. Yukon gold potatoes.
Next cut them in 1-inch size pieces, put the potatoes in a pot, large enough to hold them and the broccoli and cauliflower. Add water to 2/3 the capacity and put on the burner to boil.
In the meantime prepare the broccoli and cauliflower. Cut the broccoli tops and discard the stems. With the cauliflower do the same.
Peel the red onions and cut them into small chunks. We are going to saute them with olive oil, garlic, and some spices.
When the potatoes are almost done, about 10 minutes short of being cooked thru add in the pot the cauliflower.
Put the onions in a pan with olive oil. Saute them for about 3 min on high heat. Halfway thru add the garlic, thyme, and finely chopped fresh coriander.
By this time the cauliflower and potatoes should be just about cooked. Pop in the broccoli and cook for another 2 minutes.
When all veggies are done, remove the pot from the burner and drain. Let them cool down for a minute and transfer to the casserole. Add in the sauteed onions, salt, pepper and a drizzle of olive oil. Mix everything around until all ingredients are well combined.
Prepare in a bowl a mixture of 2 eggs, a handful of parmesan cheese and fresh creme.
Pour it evenly over the veggies. Sprinkle another handful of cheese on top.
Bake in the oven for 15/20 minutes at 200c or until the cheese is nicely browned.
Serve hot. This makes a perfect meal ‘per se’ but can also be served as a side dish.
Ingredients for 4:
- 4/6 large potatoes
- 1 large broccoli
- 1 large cauliflower
- 3 medium red onions
- 2 garlic cloves
- Salt, pepper, thyme, fresh coriander
- 2 eggs
- 2 cups fresh creme
- 1 cup grated parmesan cheese