Calories
567.7 kcal
Protein
73.4 g
Fat
84.1 g
Carbohydrates
35.6 g
Rinse well, cut the bell pepper and zucchini into cubes, add freshly frozen green peas and chopped red cabbage with broccoli to them. Cut carrots and celery into cubes. Mix all of it in a big bowl.
Mix semolina, cream and melted in a water bath butter in a bowl. Break the eggs, add few pinches of salt, spices and a tablespoon of soy sauce.
Pour it into the сream mixture into a bowl with vegetables and mix well.
Cut out circles from parchment paper slightly smaller than the bottom of the cocotte, put them inside and sprinkle with pine nuts. Fill with vegetable mixture on top and place in an oven preheated to 352 °F.
After 30 minutes, remove the cocotte from the oven and add the chopped onion rings. Arrange the thinly sliced cheese sticks on top and place the cocotte in the oven under the grill. After 10 minutes, the casserole is ready.
Fry pre-marinated by any marinade chops in olive oil for five minutes on each side in a big saucepan.
Serve the meat with the casserole and rye bread slices.
Semolina can be replaced with flour.
You can choose any vegetables you like to make a casserole.
If your casserole base is too thick, add more milk. The consistency should be like 15% cream.
Bon Appetit!
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