Indulge in this creamy, flavor-packed vegetarian casserole. As seasoned culinary experts Pascale Naessens and William Cortvriendt demonstrate in their book Puur & Lichter, simple ingredients create irresistible dishes everyone loves.
Ingredients
Preparation
Boil the cauliflower in water with a dash of olive oil, salt, and pepper.
Cut the fennel, leek, and carrots into large pieces. Boil them al dente in water with a dash of olive oil.
Drain the cauliflower, add 1 deciliter of cream and 40 grams of Gruyere, then puree until smooth.
Drain the other vegetables and place them in a baking dish. Mix 1 deciliter of cream with the Parmesan, season with pepper, and pour over the vegetables.
Spoon the cauliflower puree over the vegetables and sprinkle with the remaining Gruyere.
Bake for 20 minutes in a preheated oven at 180°C.
Adjust quantities to suit your needs—larger portions for big appetites, athletes, or demanding days—but maintain these balanced combinations to keep everyone satisfied.
This recipe is from Puur & Lichter by Pascale Naessens and William Cortvriendt.
