Potato and Carrot Casserole
Main Dishes • Signature
Description
Recipe by Jamie
Ingredients
- Potatoes 25 oz
- Carrots 3 pieces
- Eggs 4 pieces
- Frozen Green Peas 5 oz
- Fresh Spinach Leaves 5 oz
- Mustard 1 teaspoon
- Lemon ½ piece
- Feta cheese to taste
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil to taste
- Rosemary to taste
Step-by-Step Guide
Step 1
Grate the potatoes and carrots using a coarse grater. Add salt, mix, wait for 5 minutes, and then squeeze out the juice. Add olive oil, pepper, and rosemary (or thyme) to the squeezed mixture, mix, then spread the vegetables on a baking tray (approximately 30x40 cm) and press down with your palm. Bake on the lower rack of the oven at 355°F for 35 minutes, until the bottom is cooked through.
Step 2
Boil the frozen peas in boiling water for 1 minute. Prepare the dressing: mix mustard, lemon juice, and 3 tablespoons of olive oil. Add the peas and spinach to the dressing and mix.
Step 3
Prepare poached eggs. Crack the eggs into separate bowls without breaking the yolk. Quickly place them in gently simmering water and remove after 3 minutes.
Step 4
Top the casserole with the eggs and the peas with spinach, and sprinkle with feta cheese.
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