Classic European Vegetable Casserole
This Classic European Vegetable Casserole is a comforting baked side dish made with potatoes, carrots, cabbage, and peas in a light, fluffy egg mixture. Adapted from a traditional Latvian cookbook, it's an easy way to turn simple vegetables into a wholesome family meal.
Ingredients
Method
- Peel and cook the potatoes and carrots until tender.
- Cook the cabbage separately until soft. Drain well.
- If using canned peas, drain them thoroughly.
- Finely chop all the cooked vegetables and combine them in a large mixing bowl.
- Melt 50 g of the butter and stir it into the vegetables.
- Separate the eggs.
- Mix the egg yolks with the milk and season with salt.
- Beat the egg whites until stiff peaks form.
- Fold the whipped egg whites gently into the egg yolk mixture.
- Carefully combine the egg mixture with the vegetables.
- Grease a baking dish with the remaining butter.
- Transfer the mixture to the baking dish and sprinkle with fresh breadcrumbs.
- Bake at 190°C (375°F) for about 20 minutes, or until lightly golden and puffed.
- Brush the top with the remaining melted butter before serving.
Notes
- The original cookbook suggests adding 1–2 tablespoons of tomato purée for extra flavor.
- This casserole is traditionally served as a side dish with roasted poultry or meat.
- Feel free to use seasonal vegetables depending on what you have available.
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