Shopping list for two
400g mixed vegetables
250g ricotta
3 free range eggs, beaten
250g grated ripe cheese
a dash of sea salt
a pinch of freshly ground black pepper
Fresh veg: Rechtstreex
These veggie pots are made with cooked vegetables. You can make the even quicker and easier with some leftover vegetables. The winter combination of beet root, parsnip, pumpkin and spinach tastes nice and eartly but you can use any vegetables you like. Of course these vegetarian pots are delicious at any time of year!
How to make veggie pots
Clean the vegetables en cut them coarsely.
Cook the parsnip and pumpkin for 10 minutes, al dente.
Shrink the spinache for a few minutes.
Let the vegetables drain, the beetroot is a leftover.
Grease the pots.
Mix the ricotta with the eggs and the grated cheese.
Mix some sea salt and black pepper into the cheese.
Preheat the oven to 180°C
Divide the vegetables over the two pots.
Spoon a layer of cheese mixture onto de vegetables.
Sprinkle a thin layer of grated cheese on top.
Place the pots 15 minutes in the middle of the oven.
The pots are cooked when the cheese has melted and turned golden brown
Allow the veggie pots to slightly cool before serving,
Enjoy!