Recipes
Vegetable Mozzarella Bake

Vegetable Mozzarella Bake | Recipe

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Vegetable Mozzarella Bake | Recipe

Name: Vegetable Mozzarella Bake
Cook time: 45 min
Yield: 4 Personen
Ingredients: 1 onion; 1 celeriac; 2 tbsp olive oil; 250 ml milk; 2 aubergines; 2 sweet potatoes; 700 g Swiss chard; 1 bunch basil; 2 balls mozzarella; 4 pinches JS Casserole Allrounder

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

4 pinches

JS Casserole Allrounder
1

onion
1

celeriac
2 tbsp

olive oil
250 ml

milk
2

aubergines
2

sweet potatoes
700 g

Swiss chard
1 bunch

basil
2 balls

mozzarella

Method

Peel and dice the onion and celeriac. Heat a tablespoon of olive oil in a saucepan and sauté the onion and celeriac for a couple of minutes. Add the milk and cook until the vegetables are soft.

Meanwhile, wash the aubergine and cut into 5 mm slices. Peel the sweet potatoes and slice to the same thickness. Wash the chard and slice thinly.

Heat a tablespoon of olive oil in a frying pan and sauté the chard for about 3 minutes.

Puree the celeriac, onion and milk mixture with a hand blender and season with Casserole Allrounder.

Preheat the oven to 190°C (top/bottom heat).

Add a spoonful of the milky sauce to the bottom of a casserole dish. Layer in the sweet potato, aubergine and chard, pouring over some of the sauce in between each layer.

Wash the basil, pat it dry and rip it into large pieces. Sprinkle the basil over the top layer of sauce. Tear the mozzarella into large pieces and scatter evenly over the surface.

Bake in the oven for approximately 25 minutes until golden and bubbling.

Nutritional information: (Per person)

Calories
358 kcal

Carbohydrates
21 g

Protein
20 g

Fat
21 g

Method

Peel and dice the onion and celeriac. Heat a tablespoon of olive oil in a saucepan and sauté the onion and celeriac for a couple of minutes. Add the milk and cook until the vegetables are soft.

Meanwhile, wash the aubergine and cut into 5 mm slices. Peel the sweet potatoes and slice to the same thickness. Wash the chard and slice thinly.

Heat a tablespoon of olive oil in a frying pan and sauté the chard for about 3 minutes.

Puree the celeriac, onion and milk mixture with a hand blender and season with Casserole Allrounder.

Preheat the oven to 190°C (top/bottom heat).

Add a spoonful of the milky sauce to the bottom of a casserole dish. Layer in the sweet potato, aubergine and chard, pouring over some of the sauce in between each layer.

Wash the basil, pat it dry and rip it into large pieces. Sprinkle the basil over the top layer of sauce. Tear the mozzarella into large pieces and scatter evenly over the surface.

Bake in the oven for approximately 25 minutes until golden and bubbling.

Nutritional information: (Per person)

Calories
358 kcal

Carbohydrates
21 g

Protein
20 g

Fat
21 g

Vegetable mozzarella bake

Quick and easy vegetable bake topped with melted mozzarella – perfect for weeknights, the children's dinner or just when you're in need of some veggies. Layer up thin slices of sweet potato, aubergine and Swiss chard with a creamy, flavoursome sauce, and season the whole dish with our Casserole Allrounder, your umami flavour bomb. The mozzarella and basil topping is a dream! And leftovers reheat easily.