Vegetarian Beet Casserole

Course Dinner

Cuisine Dutch

Prep Time 15

Cook Time 1 20

Servings 4 servings

Remove the outer layer of the garlic and onions. Cut the garlic in thin slices and the onion in cubes. Peel the carrots and beets and cut both in even pieces.
Pour the olive oil into the cooking pot and add all chopped vegetables. When the onions are glossy you can add the flour. Cook this until the flour is sticking together. This will probably take 1 or 2 minutes.
Then add the bay leaves, cloves, stock cubes and water. Use a wooden spoon to scrape all the baked bits off the bottom of the pan. Bring everything to a boil and let it cook until the beets are cooked through. The cooking time really depends of the size of the beets. Do you want to make this dish in a quicker way? Then you can cut the beets in small cubes.

Peel the potatoes and cut in even parts.
Add the potatoes to another cooking pot. Pour in cold water until all potatoes are covered. Bring everything to a boil and cook the potatoes until cooked through.
Drain the potatoes. Mash the potatoes until all potatoes are crumbled completely. Then add the butter, nutmeg and milk. Mix everything and season with salt and pepper.

Clean the mushrooms and cut in slices. You can also cut the spring onions in slices.
Cook the mushrooms and spring onions in the frying pan with olive oil.

Preheat the oven on 180 degrees Celsius (or 356 degrees Fahrenheit) and grill setting.
Mix the breadcrumbs with the olive oil.
Add the beet stew to an oven dish. Then add a layer of mushrooms and spring onions. Top the dish with potato mash. To make the top extra crispy we finish this casserole with the breadcrumbs.
Grill the dish until the breadcrumbs are golden brown.