RECIPES
Basia
The holidays came and went. I hope yours were peaceful and that you didn't end up with a bellyache from overeating. Ours were calm, no craziness. We didn't overeat too much and there wasn't a lot of food left over, which makes me very happy, because I really hate throwing food away.
Unfortunately, it's time to get back to everyday, fast-paced life with its eternal lack of time. Oh well. All I can do is wait for the next long weekend, which is coming up soon.
Along with everyday life, I'm also coming back to everyday, simple recipe ideas.
Sweet Potato and Kohlrabi Casserole
Although looking out the window, it's hard to think about a pleasant, warm spring, my recipe today is exactly that kind of light, springtime dish. It's light not only in calories, but also in preparation.
The original used only sweet potatoes and kohlrabi, but I added parsnip myself. Unfortunately, I don't have access to young nettle, which should be used here too. Instead, I added basil leaves. I think sage leaves or rosemary would work as well. The dish is tasty and slightly sweet thanks to the vegetables, and it's all covered with a delicious crumb topping.
Instructions:
Wash and dry the basil, then pluck off the leaves.
Peel the vegetables, cut them in half lengthwise, then into 1 cm slices. Mix with the basil leaves, add salt, and arrange in a baking dish.
Preheat the oven to 200°C (390°F).
In a bowl, whisk together the eggs, milk, salt and pepper, add a little nutmeg, and pour over the vegetables. Place in the oven on the middle rack for about 15 minutes.
Meanwhile, blitz the bread in a blender or crumble it finely and mix it with the grated cheese. Sprinkle the crumb topping evenly over the vegetables and bake for another 30 minutes.
Enjoy!
Additional notes:
If you want to use nettle leaves, blanch them in salted water before using.
The dish can be adapted to the Dukan diet by leaving out the crumb topping.
Source: EatSmarter 2/2011
