4 slices of bread, crust removed
2 1/4 cups of milk
3 lightly beaten eggs
Salt to taste
2 tablespoons of all-purpose flour
1 tablespoon of butter
1/2 cup of grated Parmesan cheese
1/2 cup of butter
2 medium onions, finely chopped
6 medium carrots, cooked and sliced
500g of cooked and sliced zucchini
2 cups of thinly sliced red cabbage, blanched
4 slices of bread, crust removed
2 1/4 cups of milk
3 lightly beaten eggs
Salt to taste
2 tablespoons of all-purpose flour
1 tablespoon of butter
1/2 cup of grated Parmesan cheese
1/2 cup of butter
2 medium onions, finely chopped
6 medium carrots, cooked and sliced
500g of cooked and sliced zucchini
2 cups of thinly sliced red cabbage, blanched
Mix the bread with 1/4 cup of milk and knead until it absorbs well
Add the remaining milk, eggs, salt, flour, and Parmesan cheese
Heat over low heat, stirring constantly, until thickened
Remove from heat and reserve
In a large skillet, melt 1/2 cup of butter, add onion, and cook until softened
Add cooked legumes and stir well
Butter a round baking dish with a diameter of 23cm and make a layer with half the legumes, arranging them decoratively
Cover with 6 tablespoons of creme, make another layer of legumes, and cover with more creme, leaving the dish in layers
Bake in a preheated oven at 200°C for 30 minutes or until firm
Unmold and place the remaining sauce around it
Sprinkle with grated Parmesan cheese and serve warm
Serves 10.
