Rosemary Vegetable Casserole

For the rosemary vegetable casserole, boil the potatoes for 20 minutes, they do not have to be completely soft. Then rinse with cold water and peel. While the potatoes are cooking, peel and chop or grate the carrot, parsnip and onion.

Brush a baking dish with 1 tablespoon of oil. Heat the rest of the oil in a pan, fry the vegetables in it, then add the minced meat and fry it thoroughly.

Deglaze with tomato sauce. Season with 1 teaspoon salt, pepper and 1 teaspoon hot spice mix of your choice. Cut the potatoes into slices and line the baking dish with half of the potato slices.

Place a rosemary sprig on top, pour half of the meat mixture on top, a rosemary sprig on top, slices of potatoes again, and then pour the meat mixture into the dish.

Cover with grated cheese. Put the last sprig of rosemary on top. Cover the dish and bake at 200 degrees for about 25 minutes.

Preparation Tip:

The rosemary vegetable casserole can be prepared with any other vegetables of your choice.

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