Winter vegetables help after the holidays

So the moment has come to detoxify a little bit. After the sumptuous meals over the festivities, this is urgently necessary. Christmas was a bit carbohydrate- and fat-heavy.

And now I’m counteracting this with a wonderful winter vegetable casserole. I still have some vegetables at home waiting to be turned into something good.

Even in the fridge, there are still some things that have to be used up.

As you probably already know, I love to look in the cupboard and fridge to see what I have in stock and then cook something with it. If it’s quick – all the better.

I cook with available vegetables

My vegetables are: beetroot, cabbage and leek. I always have onions and garlic in the house anyway. I even found a shallot and on Saturday at the market, I recieved some smooth-leaved parsley as a present from the greengrocer. It comes directly from Sicily.

In the fridge, I find cottage cheese and some grated parmesan and olives. I don’t usually buy cheese that is already grated. I always take a nice, whole piece of Parmesan cheese and then I grate it if necessary. It’s great over pasta or risotto or eaten it broken into pieces as an aperitif. But last weekend we had an event (nothing with cooking, but with woodturning) where we cooked a pumpkin soup and, just for simplicity’s sake, used already grated cheese.

Et voilà, the ingredients for the casserole are all there!

One more word about the beetroots. They have a beautiful colour, unfortunately, they give off this colour onto anything.

First on the hands, then on the other vegetables. After cooking, the casserole gets a soft pink colour. Personally, I don’t mind, but if it bothers you, you can replace the beetroot with carrots or black salsify or any other vegetable you have at home.

As I said, such a casserole is the best way to use up leftover vegetables!

And then, of course, there is the question of spices. For this casserole, I used our herb butter mixture. It contains rosemary, oregano, sage, thyme, parsley, garlic, onion and black pepper.

Which vegetables do you like best?

Here is my recipe:

Winter vegetable casserole

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Side Dish

Servings 4 people

Ingredients

1 beetroot
2 leeks
1 small white cabbage
1 onion
1 shallot
4 cloves of garlic
1 cup of cottage cheese
2 handfuls of grated cheese Parmesan or other hard cheese
1 handful of olives
1-2 tablespoons herb butter mixture or the corresponding herbs
About 2 dl water

Instructions

Peel the beetroot and cut into pieces (about 2 cm), cut the leek and white cabbage into narrow strips and wash. Peel onion and shallot and cut into small pieces, peel garlic cloves.
Put everything in an ovenproof dish and mix with the cottage cheese, the cheese, the olives, the spices and the water. Spread some more grated cheese on top so that there is a nice crust.
Cook the casserole in the oven at 180°C for about 30 minutes