optimiX-Certified Main Meal: Vegetable Casserole with Porridge Oats
- 300 g rolled oats
- 500 ml vegetable stock
- 600 g vegetables, fresh or frozen (e.g. 1 broccoli, 2 carrots, 1 small cauliflower, 1 small tin of corn)
- 400 g potatoes
- 175 ml skimmed milk
- 50 g cream cheese
- 125 g sour cream
- 50 g chopped walnuts
- 80 g grated cheese (30% fat i.d.m.)
- ½ tsp curry powder
- iodized salt, pepper, nutmeg, rapeseed oil
Peel the potatoes and carrots and cut them into thin slices or plane them. Trim the cauliflower and broccoli into small florets wash and drain them. Layer the potatoes into a greased casserole dish and season with iodized salt, pepper and nutmeg. Spread the corn, cauliflower florets and carrots on top. Pour the milk over the vegetables. Mix the cream cheese with the sour cream, curry, walnuts and porridge oats, season and spread across the vegetables. Pour the vegetable stock over it. Then sprinkle the cheese on it. Bake at 200°C (hot air oven: 180°C) for 35-45 minutes – the first 15-20 minutes keep a lid on the dish, take lid off for the remaining 20-25 minutes.
Tip: Depending on taste and season other vegetables can be used: fennel, mushrooms, spring onions, peas, courgettes. Extra soft porridge oats can be used instead of rolled oats.