Published on: Thursday, 18 October 2012 00:14:00.
My city, Offenbach, has been suffering from the expansion of the Frankfurt Airport. Everywhere else in the world, airports are built where they will affect the fewest people, but our Hessian government approved a runway about 500 meters closer to the densely-populated area of the city. Since October, the pilots have been thundering over downtown Offenbach - right over my head! Fortunately, the citizens are working together to protest the government's disregard for their interests and health. One form of protest is to knit a "noise blanket". On Sunday, March 4, several hundred knitters gathered on the Wilhelmsplatz in Offenbach. It was a great community action, and the blanket ended up covering more than 400 square meters. The week before, my wife had invited some of her coworkers to our house for a knitting circle in preparation. I was responsible for the food, and naturally it was low-carb: a colorful and vegetarian "committee casserole".
Vegetable Casserole to serve 6:Crust
|150 g_(6 oz)||soy flour|
|150 g_(6 oz)||gluten|
|200 g (8 oz)||almond flour|
|100 ml_(1/2 cup)||water|
|300 g_(12 oz)||Brussels sprouts (only small florets)|
|300 g_(12 oz)||carrots|
|200 ml_(1 cup)||vegetable stock|
|400 ml_(2 cup)||sweet cream|
|160 g||grated Parmesan|
We'll begin with the crust. Sift the different flours into a bowl, then add salt, spices, and the room-temperature butter (cut into flakes). Knead the dough and gradually add the water until the dough is smooth. Roll it out and put it in a cake pan that you've pre-greased with butter or olive oil. The dough should cover everything tightly, and the edges should be about 3 cm high.
Except for the Brussels sprouts, cut all the vegetables quite small - about the thickness of a ten-cent piece. Blanch (boil) the carrots in vegetable stock for 3 minutes, the Brussels sprouts for 7 minutes. You should add as little water as possible to the vegetable stock, just enough so that the vegetables are covered. I used the same broth to cook the carrots and the Brussels sprouts, although not at the same time. Save the broth after cooking! Spread the sprouts evenly in the cake pan. The chopped vegetables should be distributed between them.
For the sauce, use a mixer to beat the eggs at high speed until frothy; they will triple in volume. The froth should not be too stiff. Then fold in cream, approx. 100 ml_(1/2 cup) of the cooled vegetable cooking water, salt, 2/3 of the Parmesan, and the spices. Spread sauce evenly over the casserole. If not all the vegetables are covered, press on the surface with a wooden spoon until everything is well moistened. Bake the casserole at 175° C for 1 hour. After 45 minutes, sprinkle the remaining Parmesan over it. If the sauce still hasn't set, you can briefly open the oven door 2-3 times during the last 15 minutes of baking to release some of the moisture.
Our knitting group liked the casserole so much that, when I went to photograph it, I only found a few remnants. So if you're providing dinner for a committee meeting, this vegetable casserole can help them accomplish great things!
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