INGREDIENTS:


2 marrow vegetables
1 cup of rice
4 big carrots
4 potatoes
200 g fresh peas
200 g sweet corn
salt, black pepper, curry
1 bunch of spring onions
1 bunch of dill
50 g butter
For the topping:
1 cup of yogurt,
400 ml fresh milk,
1 egg,
a pinch of salt,
2 tablespoons of flour



DIRECTIONS:



Fry the finely chopped onions and carrots in a big baking tray with a bit of oil. Add the rice and stir with a wooden spoon for about 5 minutes. Add the finely cut marrow vegetables and potatoes, the peas and the corn. Fry on a weak fire (low temperature) for 10 more minutes. After that add 1 teaspoon of salt, a pinch of curry, a pinch of black pepper, the butter and the finely cut dill. At the end add 2 tea cups of water and leave in the oven. Bake for about 30 minutes and then pour over the ready top layer mixture. Bake until the top turns into a tender pinkish colour.
Preparation of the topping: Melt the butter and add the flour. Stir until you have a homogenous mixture. Add the fresh milk with a pinch of salt and stir constantly until it boils. Take away from the fire and bind with the yogurt and the egg.


ENJOY!