This casserole is a bit different than what you’re used to – with bread as basis. If you have some leftover bread which isn’t fresh anymore, this recipe save you from wasting it!
What you need (1 serving):
- 2 medium-sized or large slices of bread
- 3 small carrots
- 1/4 of an onion
- 50ml of vegetable stock
- 50g of grated cheese
- oil for frying
- salt and pepper
Dice the onions and carrots into small pieces. Heat some oil in a pan and fry the onions just a little bit. Adjoint the carrots and fry altogether for several minutes. Then, deglace with the vegetable stock and some milk. Flavor with salt and pepper. Cover the pan and let everything cook for about 20 minutes. Depending on the size of your carrot pieces, the cooking time may be a bit shorter or longer. At the end of the cooking time, the carrots should be soft, but not decompose.
In the meantime, heat the baking oven to 200°C. While the carrots are cooking, fill some milk into a large pan until the bottom is covered about 2cm in height. Shortly boil the milk and take off the pan from the cooker. Put each slice of bread successively into the warm milk, let it steep shortly, and then put the slices successively into the casserole, side by side such that the bottom is covered.
Finally, place the prepared warm carrots on top of the bread slices, coat everything with as such cheese as you like, and let it bake for 10 minutes in the oven.