VEGETARIAN

Potato and Carrot Casserole

Main Dishes | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe by Jamie

Ingredients

Potatoes - 26.5 oz
Carrots - 3 pieces
Eggs - 4 pieces
Frozen Green Peas - 7.1 oz
Fresh Spinach Leaves - 3.5 oz
Mustard - 1 teaspoon
Lemon - ½ piece
Feta cheese - to taste
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - to taste
Rosemary - to taste

Step by Step guide

Step 1

Grate the potatoes and carrots using a coarse grater. Add salt, mix, wait for 5 minutes, and then squeeze out the juice. Add olive oil, pepper, and rosemary (or thyme) to the squeezed mixture, mix, then spread the vegetables on a baking tray (approximately 30x40 cm) and press down with your palm. Bake on the lower rack of the oven at 356°F for 35 minutes, until the bottom is cooked through.

Step 2

Boil the frozen peas in boiling water for 1 minute. Prepare the dressing: mix mustard, lemon juice, and 3 tablespoons of olive oil. Add the peas and spinach to the dressing and mix.

Step 3

Prepare poached eggs. Crack the eggs into separate bowls without breaking the yolk. Quickly place them in gently simmering water and remove after 3 minutes.