Ingredients
- 250 g flour
- 1 pinch salt
- 100 g butter, softened
- 1 egg
- 3 onions
- 500 g broccoli
- 400 g carrots
- 2 tbsp neutral oil (e.g. rapeseed)
- 3 tbsp soya flour
- 1 bunch flat leaf parsley
- 300 g low-fat yogurt (1.8% fat)
- 200 g sour cream
- Freshly ground nutmeg
- Pepper
- 6 tbsp water
- 250 g flour
- 1 pinch salt
- 100 g butter, softened
- 1 egg
- 3 onions
- 500 g broccoli
- 400 g carrots
- 2 tbsp neutral oil (e.g. rapeseed)
- 3 tbsp soya flour
- 1 bunch flat leaf parsley
- 300 g low-fat yogurt (1.8% fat)
- 200 g sour cream
- Freshly ground nutmeg
- Pepper
- 6 tbsp water
preparation
step 1/4
Knead the flour, salt, butter and egg into a pastry dough.
step 2/4
Peel and finely chop the onions and carrots. Divide the broccoli into florets. Sweat the onions until translucent, add the broccoli and carrots, cover and simmer over a medium heat for around 15 minutes.
step 3/4
Meanwhile, preheat the oven to 200°C and grease a springform baking tin (ø 26 cm) with oil. Stir 6 tbsp of cold water into the soya flour and leave to soak in. Line the base and sides of the tin with dough.
step 4/4
Combine the yogurt, sour cream and soaked soya flour. Season with nutmeg, salt and pepper. Chop the parsley and add to the mixture. Arrange the vegetables in the tin and pour the yogurt-cream mixture over them. Bake for approx. 40 minutes.
