GREEN VEGETABLE CASSEROLE

Finally another original recipe.  Actually I just came up with this dish a couple of weeks ago because I had to use up some left over pieces of swiss cheese, not enough for a good traditional cheese fondue, but just right for a "fondue sauce".(new)

Since then I perfected the recipe and would like to share it with the lucky people who read my blog once in a while.  Serve it as a vegetarian dish or a side dish when your grill out.  The good thing is, you can prepare this dish 2-3 days ahead and keep refrigerated. Heat up slowly at 300 degree for 18 minutes prior your meal.

I call this dish "green vegetable casserole".  I only use green vegetable, no carrots, cauliflower or red cabbage because this veggies would over power the flavor of the mix.

I chose leek, asparagus, spinach, onion and peas. These veggies go incredible well together, but you could of course change this up and use others in the mix, like broccoli, celery or even mushroom.
In my recipe I added just a little fennel, because I like this tiny bit of anise flavor, beside, your guest can't figure this on out.

Aprox 1 lb leek cut and washed 

1 lb asparagus cut

6 oz baby spinach

1 medium onion sliced

15 oz can  peas drained

1 small Fennel cut

All vegetable (except peas) need to be blanched, (cooked in ligthly salted boiling water, shock with cold water and drain well) .

Mix all vegetables in a big bowl gently with black pepper and hacomat (optional).  Place them in a  baking dish, add the egg mix and bake for 45 minutes in 325 degree oven. (until firm to the touch)

Egg mix:

2 tbl flour

1 tsp baking powder

1.5 cup milk (3.5 dl)

6 whole eggs

salt, pepper, red pepper flakes

Mix flour, baking soda and milk then add the rest of the ingredients.

While this is baking fix the fondue sauce.

Fondue sauce:

6 oz grated swiss cheese

1.5 tsp cornstarch mixed with little bit of cold water

4 oz dry white wine

4 gloves garlic

fresh ground pepper to taste

6 oz heavy cream

Bring wine, garlic and pepper to a boil, add cheese and let come to a boil again, thicken with cornstarch and add cream.

Tip:   I always add a tiny bit of curry powder to any cream sauce to enhance the flavor, the same as cognac on the end enhances cream sauces for meats like stroganoff or steak Dianne.

Remove baked casserole from oven and cover entirely with fondue sauce, decorate and broil for  2 minutes. Let rest for 10 minutes, serve and enjoy.

I got lucky, it is delicious!