Vegetable Casserole with Sunflower Seeds
Colored cauliflower replaces the potato base, while courgettes, mushrooms, carrot, and sunflower seeds provide fiber, healthy fats, and contrasting textures. Fried onion, garlic, and dried marjoram give the vegetable layers a savory aroma.
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Servings: 6 (1 serving ≈ 265 gram)
Digestion time: 3 hour
Separate the colored cauliflower (500 g), grate the carrot (150 g), boil them for 8 minutes, and mash them with a fork.
Slice the onion (150 g), heat it with sunflower seeds (50 g) in sunflower oil (30 g) for 5 minutes, then add dried marjoram (1 g) and garlic (10 g).
Slice the green onion (100 g), courgettes (400 g), and champignons (200 g), and fry them for 8 more minutes.
Layer half the vegetable mixture in a dish, spread half the colored cauliflower mash over it, repeat the layers, and bake at 190 °C for 20 minutes.
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