• 1½ dl  Sago pearls

  • 750 g (1½ l)  fresh vegetable strips or (2 l) frozen

  • 1 pc / 100 g  onion, diced

  • 1½ dl / 100 g  blue cheese, crumbled

  • ½ tsp  ground black pepper

  • 1 tsp  dried thyme

  • Broth
  • 4 dl  cream

  • 3,5 dl  water

  • 1´tsp  salt

Vegetable Casserole

4-6 Portions
cooking, gluten free


Sago potato pearls act as binding and thickening agent in casseroles. For example frozen vegetables may bring some liquid and create watery structure in the food. The pearls are easy to mix with other ingredients.

1. Peel the vegetables (e.g. potato, carrot, parsnip) and onion. Shred the vegetables to thin strips with food processor and mince the onion

2. Mix Sago potato pearls, vegetable strips, diced onion, crumbled blue cheese and spices in a bowl 

3. Prepare the broth by mixing cream, water and salt. 

4. Transfer the mix in a casserole and pour the broth onto.

5. Bake in convection oven at 175 ⁰C about 1,5 hours. Press down the surface in the beginning of the baking with spatula. Cover with aluminum foil later during the baking in order to prevent the surface to become too dark or the casserole to become too dry. 

Note: If you have fresh vegetable strips, take 1,5 liters (750 g) and baking time in convection oven 175 ⁰C is about 1,5 hours. If you have frozen vegetable strips, take 2 liters (750 g) and baking time is about 1 hour 175 ⁰C in convection oven 

Tip: you may replace some of the vegetables for example with chicken strips. Add pan fried chicken strips about 250 g and have 500 g vegetable strips. 

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