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Dairy Free Vegetable Casserole
I can honestly say that this is the best casserole i’ve ever made — it has accompanied me for years.
I tried everything until I made the perfect casserole. I wanted one that would be suitable for every meal, so I made it dairy-free. It’s perfect for lunch and dinner — you can eat it during brunch or just as a healthy snack. It’s so delicious and fragrant. The real pleasure begins as the casserole bakes — the wonderful smells waft through the kitchen. It might be a simple casserole, yet amazing.
20 cm round pan
Ingredients:
3 medium potatoes
1 large carrot / 2 medium carrots, grated
1 medium sweet potato, grated
3 large eggs
100 g flour (half a cup + 3 tablespoons)
Onion, diced
2 cloves garlic, chopped
Half a teaspoon of black pepper
A little more teaspoon of salt
Preparation:
1. Preheat oven to 180 degrees about 10 minutes in advance.
2. Heat a frying pan with 3 tablespoons of oil, fry the onion and garlic until golden brown and transfer to a bowl, add the grated vegetables, eggs, flour and spices.
3. Grease the pan, spread the dough evenly, bake for about 45 – 50 minutes.
