Table of Contents
Creamy Vegetable and Mushroom Bake
Ingredients:
Base Mixture:
For Cooking:
For the Sauce:
Instructions:
Prepare the Base Mixture:
Prepare the Vegetables:
Assemble and Bake:
Prepare the Sauce:
Serving:
Cooking Tips:
Nutritional Benefits:
Dietary Information:
Storage:
Creamy Vegetable and Mushroom Bake
Ingredients:
Base Mixture:
Eggs: 4
Salt: to taste
Black pepper: to taste
Cream: 150 ml
Flour: 50 grams
Baking powder: 1 teaspoon
Dill: chopped, to taste
For Cooking:
Vegetable fat: for frying
Onion: 1, finely chopped
Garlic: 1 clove, minced
Carrot: 1, grated
Pepper: 1, diced
Mushrooms: 200 grams, sliced
Cabbage: 1 small head, finely shredded
Mozzarella cheese: 200 grams, grated
For the Sauce:
Yogurt: 2 tablespoons
Mayonnaise: 1 tablespoon
Lemon juice: 1 tablespoon
Black pepper: to taste
Dill: chopped, to taste
Instructions:
Prepare the Base Mixture:
Preheat Oven:
Preheat your oven to 180°C (356°F).
Mix Ingredients:
In a large bowl, whisk together the eggs, salt, black pepper, cream, flour, and baking powder until smooth.
Add chopped dill to the mixture and set aside.
Prepare the Vegetables:
Cook Vegetables:
Heat vegetable fat in a large pan over medium heat.
Add the chopped onion and minced garlic. Cook until the onion is translucent.
Add the grated carrot and diced pepper. Cook for about 2-3 minutes.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
Continued on the next page
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