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Description
A hearty spring vegetable casserole with fresh peas and carrots, perfect for a light and nutritious meal.
Ingredients
- 2 cups fresh peas
- 3 medium carrots, sliced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions until translucent.
- Add garlic, carrots, and peas, cooking for 5 minutes.
- Pour in vegetable broth and simmer until vegetables soften.
- Stir in heavy cream, thyme, salt, and pepper.
- Transfer mixture to a baking dish.
- Top with breadcrumbs and Parmesan cheese.
- Bake for 20 minutes until golden brown.
Notes
- Use fresh vegetables for best flavor.
- Replace heavy cream with coconut milk for a dairy-free option.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American