Spinach, Potato and Carrot Casserole with Orange Peel

How to cook Spinach, Potato and Carrot Casserole with Orange Peel

Step 1

With a special knife, remove the zest from the orange with thin short chips. Drizzle with olive oil and lemon juice, season with a pinch of nutmeg, salt and freshly ground black pepper. Leave for 10-15 min.

Step 2

Wash the potatoes with a brush, cut them into circles 3-4 mm thick, prepare the carrots in the same way. Pour boiling water over spinach and drain in a sieve. Mash the cheese with a fork.

Step 3

Grease a small heat-resistant form with olive oil, sprinkle with a small amount of breadcrumbs.

Step 4

Mix spinach with orange zest. Alternating layers, lay out half the spinach, carrots, spinach again and potatoes.

Step 5

Beat cream and eggs with a mixer, pour over vegetables, sprinkle with cheese, cover with foil and bake at 180-200 ° C for 30 minutes.

Step 6

Remove the foil and bake for another 10-15 minutes, until the potatoes are fully cooked. Serve the casserole warm

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Czech style pork knuckle

The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro

Pike cutlets

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Chicken breast pate

Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Final

Achuchuk salad

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Categories Menu Recipes
Top