December 17th, 2010


Red carrot casserole

(Small) Potatoes
Red carrots
Vegetable stock
Almond slivers
Soy milk
Nutritional Yeast

1) Wash carrots & cut into sliced. Cook them in vegetable stock until they’re soft.

2) Peel & cook potatoes. If they’re not small ones you should cut them into smaller pieces.

3) Give everything, including the liquid, into a form.

4) Make roux from the flour and the margarine.
Put margarine into a pot, let it melt and mix with flour. Add a few spoonfuls of soy milk. Let it cool a bit before adding nutritional yeast. Be generous when adding salt.

5) Pour over the casserole.

6) Sprinkle a handful of almond slivers over the casserole and put it into the oven for 25-30 minutes at 200° C.

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