Potato and carrot casserole with broccoli

Potato and carrot casserole with broccoli

Unmatched casserole for vegetable lovers. Instead of broccoli, you can use mushrooms, beans, spinach, any greens. This dish can be served on the festive table.


• potatoes — 500 g,
• carrot — 300 g,
• broccoli (frozen) — 400,
• onion — 1 pc.,
• garlic (cloves) — 4 pcs.,
• corn starch (20 g per potato + 15g per carrot) — 35 g,
• salt to taste
• ground black pepper to taste,
• vegetable oil — 3 tbsp.


Defrost broccoli, boil in boiling, salted water for about 3 minutes, drain in a colander, let it drain well.
500 g of peeled potatoes to boil in salted water, drain the water, leaving 50 ml of broth. Crush in puree, add potato broth, 1 tbsp. a spoonful of vegetable oil, mix and cool. In chilled mashed potatoes add 20 g of starch, pepper, 2 cloves of garlic, finely chopped, mix thoroughly. Adding the amount of starch will be the envy of starchy potatoes. Perhaps the starch need less or no need.

Chop onion, fry with 2 tbsp. l vegetable oil, add grated carrots on a medium grater, stew until soft carrots. Cool, add 2 cloves of finely chopped garlic, 15 g of starch and pepper, mix.

Smear the silicone form with vegetable oil, lay out the mashed potatoes in the form, distribute them in shape, forming the sides of the potatoes. Put broccoli on the mashed potatoes, press down. Top carrots, spread over the top and pin down.

Bake in the oven preheated to 180 degrees for 30-35 minutes. Remove the casserole from the oven, let stand in the form for about 5 minutes, cover with a dish and turn it over, remove the form.

Enjoy your meal!

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