Broccoli Casserole with Potato Crust’

A delicious strawberry recipe!

Pre-cook potatoes washed and unpeeled in salted water for about 15 to 20 min with the lid closed.

Clean broccoli and divide into even roses.

Blanch in boiling hot salted water for 1 minute, cool and drain.

Clean peppers, rinse and cut into 1, 5 cm cubes/rhombs.

Sauté briefly in 2 tbsp. oil, season lightly with salt.

Cut selchkaree into 2×3 cm strips.

Fry all around in remaining oil, season with finely crushed juniper and pepper.

Cut cheese in half.

Grate one half coarsely, the other finely.

Mix crème fraîche with eggs, fold in finely grated cheese, season with pepper, salt, juice of one lemon and grated nutmeg.

Drain the potatoes, remove the peel and cut into slices 1/2 cm thick.

Grease gratin dish. Mix the smoked cabbage, potato slices, broccoli and peppers in a suitable bowl, fill in portions into the form, always putting a little egg-cheese mixture in between. Last but not least, sprinkle the coarsely grated cheese.

Bake the casserole in the heated oven at 200 degrees on the middle shelf for 40 minutes.

Selkkaree loin, raw, removed (A= Geselchtes Karree) 1-2 juniper berries

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