The other day when I was on ‘clean the fridge and freezer hunting’ I found a bunch of sad carrots. Fully edible but not so beautiful, so I just had to make a large vegetable casserole. I can really recommend doing this if you want to do a lot of food (or have food for several days), it’s very filling and satisfying.
The good thing with this is that it is quick to make if you use a food processor, and you can take a bit of what you have in the fridge of root vegetables. I also spiced with thyme, but if you don’t like thyme, you can just as well use any other favorite seasoning.
One big casserole:
6 large carrots
3 large potatoes
1 piece of kohlrabi
1 large yellow onion
( The vegetables can also be changed to what you have in the fridge. I needed to use up a lot of carrots )
1/2 cup cashews
1/2cup pumpkin seeds
(are you allergic to nuts so you can replace the cashew for things like pine nuts or sunflower seeds)
1 cups oat milk
1 cups water
Grate all the vegetables with the help of a food processor, I chose to shreds would be pretty rough to get some structure on the casserole. Spread the vegetables in an oven-proof form and mix them around with salt, pepper and thyme. Pour over oat milk. Mix nuts and seeds with water to a creamy sauce. Spred over the pan and spread it out using a spoon. Bake in the oven for about 45 minutes at 435 ° F. Serve with some steamed broccoli and vegetables.