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600 g cauliflower
600 g broccoli
600 g floury potatoes
2 onions
4 tablespoons butter
4 eggs
1/2 l sour cream
4 tablespoons parsley
salt
pepper, ground nutmeg
cocktail tomatoes
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Cook potatoes in salt water until tender. Clean broccoli and cauliflower, cut them into even pieces and cook al dente. Rinse under cold water
Peel potatoes and puree them; peel and finely cut onions, sweat them in hot oil and mix with the potatoes.
Now stir in eggs, sour cream, parsley, broccoli and cauliflower and season with salt, pepper and nutmeg.
Spoon the mixture into a buttered and breaded casserole. Cut cocktail tomatoes in halves and toss them onto the mixture; preheat the oven and bake at 200° C for about 35 minutes.