Root Vegetable Potato Cake
recipe

A delicious and hearty root vegetable potato cake, perfect as a side dish or main course. Easy to prepare using thin slices of vegetables.
Preparation Time: 1 hour
Serving Size: 4-6 servings
Ingredients:
- 300 g potatoes
- 200 g carrots
- 150 g rutabaga
- 1 onion
- 2 eggs
- 1 dl cream (or plant-based cream)
- 1 dl cheese (e.g., Emmental or feta)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp oil for frying
Instructions:
1. Peel and slice the potatoes, carrots, and rutabaga into thin slices.
2. Peel and finely chop the onion.
3. Heat the oil in a frying pan and sauté the onion for a few minutes until translucent.
4. Add the sliced vegetables and cook for about 10 minutes until they soften slightly.
5. In a bowl, mix the eggs, cream, salt, black pepper, and thyme.
6. Add the sautéed vegetables and cheese to the egg-cream mixture and stir well.
7. Pour the mixture into a greased baking dish and smooth the surface.
8. Bake in a preheated oven at 200°C (392°F) for about 30-40 minutes until the top is golden brown.
9. Allow to cool slightly before serving.
Nutritional Information (per serving, total of 6 servings):
- Energy: 180 kcal
- Protein: 6 g
- Carbohydrates: 20 g
- Fat: 8 g
- Fiber: 3 g

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