Vegetable Pudding

Separate colored cauliflower (100 g) into florets and slice the courgettes (100 g) and carrot (100 g).

Milk (275 g) is measured. Butter (75 g) is measured. Add 75 g of milk and 25 g of butter to the vegetables, then stew them for 10 minutes.

Almond flour (50 g) is divided: heat 30 g with the remaining butter, add the remaining milk, bring the sauce to a boil and boil it for 5 minutes.

Combine the sauce with the vegetables, green peas (45 g), sour cream 30% (45 g), egg (50 g), hard cheese (30 g), table salt (3 g) and stevia (2 g), then whisk until smooth.

Transfer the mixture to a baking dish and bake at 180 °C for 20 minutes.

Serve the vegetable pudding hot.