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Spring Vegetable Casserole


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  • Author: Mia Irene Kristensen, Jacob Damgaard & Andreas Laursen
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

A creamy and fresh spring dish – perfect as a main or side dish on your Easter table.


Ingredients

Scale
  • 1620 new potatoes, peeled
  • 1~20 green asparagus (very fresh) onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp. butter
  • 400ml single cream
  • the peel of ½ af lemon (without the inner white part)
  • 1 bundle of fresh dill (ramson, chives or chervil), chopped
  • salt and pepper
  • Rye bread or wholewheat bread to serve.

Instructions

  1. Boil the potatoes in a pot of water for approx. 15 minutes, until done but not falling apart.
  2. Cut them into 4 pieces each.
  3. Dishard the chewy part of the asparagus (normally the lower 2-3cm) and cut them into 2-3cm pieces.
  4. Heat the butter in the pot and fry the onions and garlic for 3-4 minutes until transparent and soft.
  5. Add the potatoes and cream and toss it until well combined.
  6. Let the it reduce a bit and add asparagus and lemon peel, leave to simmer for 3 minutes over low heat.
  7. Add salt and pepper to taste.
  8. Lastly fold in the dill just before serving.
  • Cook Time: 30 mins
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