The ingredients to make vegetable casserole
For the vegetables:
- 2 tablespoons olive oil
- 2 medium onion, halved lengthwise and thinly sliced lengthwise
- 1 piece of cabbage, cored and cut into thin hard crosswise (about 4 cups)
- 1 piece of kale, remove the cobs and the middle, roughly chopped (about 12 cups)
- 1 / 2 carrots, cut into thin matchsticks form
- 1 / 2 cup water
- 2 tablespoons soy sauce
- Salt to taste
For the topping:
- 1 1 / 2 cup bread crumbs or chunks of fresh bread
- 200 grams know
- 30 grams of Parmigiano-Reggiano cheese, finely grated
- 1 / 3 cup olive oil
- 2 teaspoons dried basil, crushed
- 1 1 / 2 teaspoon dried oregano, crushed
- - 1 teaspoon paprika
- 1 clove garlic, minced
- Salt to taste
How to make cooking a casserole of vegetables:
1. Vegetables: Place the rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat oil in large skillet over high heat until hot, but not to smoke. Saute onions, stirring occasionally, until softened, about 5 minutes browned. Lower the flame, and enter the cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stirring vegetables occasionally and cook until tender about 10-15 minutes. Turn off the heat. Transfer the vegetables to the pan heat resistant glass measuring 30 × 20 cm.
2. Topping: Place all ingredients into a food processor as well blended. Or, put all ingredients into a large bowl and mash the potatoes using a tool for crushing. Pour mixture out onto the vegetables in the pan, then bake until the top is golden and vegetables are colored heat, for 15-20 minutes. Serve.
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