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Step 1: Prepare the Vegetables
Preheat the oven to 180°C (356°F).
Boil the potatoes in salted water until soft, then drain and let cool slightly. Squeeze out excess water from the potatoes, if needed.
In a large bowl, whisk together 3 eggs, 3 tablespoons of olive oil, ½ teaspoon of salt, 3 tablespoons of flour, 1 teaspoon of baking powder, and 3 tablespoons of milk until smooth.
Stir in ½ teaspoon of dried garlic, ½ teaspoon of dried basil, and a dash of black pepper.
Add the chopped leek, grated carrot, diced red pepper, chives, spinach, and parsley. Mix until all the vegetables are evenly coated with the egg mixture.
Fold in the boiled and squeezed potatoes.
Step 2: Assemble the Bake
Grease a baking dish with olive oil or butter.
Pour the vegetable mixture into the dish and spread it out evenly.
Top the mixture with 100 grams of shredded mozzarella cheese.
Add the halved cherry tomatoes on top.
Bake in the preheated oven for 30 minutes.
Step 3: Prepare the Creamy Sauce
In a small bowl, mix together 1 tablespoon of mayonnaise, 2 tablespoons of Greek yogurt (or sour cream), 1 tablespoon of ketchup, and 1 minced garlic clove.
Stir in chopped dill to taste.
Refrigerate until ready to serve.
Step 4: Finish the Bake
After 30 minutes, remove the vegetable bake from the oven and allow it to cool slightly.
Top with the prepared creamy sauce and bake for an additional 10 minutes to let the flavors meld.
Remove from the oven and let it rest for a few minutes before serving.
Serving Suggestions:
Serve warm, garnished with extra parsley or chives.
Pair with a light green salad for a balanced meal.
Cooking Tips:
You can substitute mozzarella with other cheeses like cheddar or feta for a different flavor.
Feel free to add other vegetables such as zucchini or mushrooms for added variety.
Make sure to squeeze the potatoes well to remove excess water, which helps the bake hold together better.
Nutritional Benefits:
This dish is packed with vitamins and minerals from the variety of vegetables.
Mozzarella provides a good source of calcium, while spinach and parsley add a boost of iron and antioxidants.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can reheat the bake in the oven or microwave before serving.
Frequently Asked Questions (FAQ):
Can I use other vegetables?
Yes, you can substitute or add vegetables like zucchini, mushrooms, or broccoli for a different flavor profile.
What can I use instead of mozzarella cheese?
Cheddar, feta, or gouda can be used as alternatives to mozzarella. Each will bring a unique flavor to the dish.
Can I make this bake ahead of time?
Yes, you can prepare the vegetable mixture and store it in the fridge for up to 12 hours before baking. Just add the mozzarella and bake when ready.
Is this dish gluten-free?
No, this recipe contains flour. However, you can use a gluten-free flour blend to make it suitable for gluten-sensitive individuals.
How can I make this dish vegan?
To make this vegan, substitute the eggs with a flaxseed or chia seed mixture, use plant-based milk, and replace mozzarella with a vegan cheese option.
Can I freeze this bake?
Yes, you can freeze the bake before adding the sauce. Wrap it tightly and store it for up to 2 months. Thaw and bake when needed.
Can I add meat to this recipe?
Absolutely! You can add cooked chicken, ground beef, or turkey for extra protein.
What type of potatoes should I use?
Waxy potatoes like Yukon Gold or red potatoes work best for this recipe, as they hold their shape well after boiling.
Can I skip the creamy sauce?
Yes, the bake is delicious on its own, but the creamy sauce adds an extra layer of flavor.
How do I prevent the bake from becoming soggy?
Ensure you squeeze out excess water from the boiled potatoes and avoid using watery vegetables. This will help keep the bake firm and not soggy.
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