Vegetable Cream Cheese Casserole

(*) for a high ovenproof dish of about 2 liters, greased, enough for 4 people Cut cabbage stem leaves from the stems. Cut leaves and stems into strips about 1 cm wide, put aside.

Warm butter, sauté onion and garlic. Add the patisson and the cabbage stems, put the lid on and steam over medium heat for about fifteen minutes, season and place in the prepared dish. Spread the tomatoes evenly over the vegetables.

Mix well low-fat curd cheese and all ingredients up to and including egg yolks, season. Fold in basil and snow, pour over vegetables.

Bake: about twenty-five minutes in the lower half of the oven heated to 200 degrees.

Goes well with: Fried potatoes

Note: to prevent the casserole from collapsing, do not open the stove while baking.

Tips * Do not peel young patissons.

* Cook the casserole with 800 g of steamed leftover vegetables.

Our tip: as an alternative to fresh herbs, you can use frozen ones – they also stand out for their fresh taste!

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