Vegetable and potato casserole
The vegetarian vegetable and potato casserole with broccoli and carrots tastes almost outrageously delicious!
INGREDIENTS
FOR THE CASSEROLE
4 potatoes (approx. 200 g)
1 small head of cauliflower
1 small head of broccoli
1 – 2 medium-sized carrots
a little salt
50 g butter
30 g flour
300 ml milk
100 ml cream
¼ teaspoon ground white pepper
1 pinch of grated nutmeg
150 g grated cheese (e.g. Gouda or raclette cheese)
ALSO
10 g butter (for the casserole dish)
1 clove of garlic (for the casserole dish)
1 bunch of chives or parsley
PREPARATION
1. Peel the potatoes and cut into 2 x 2 cm cubes. Wash the cauliflower, remove the leaves and the stalk and divide the cabbage into 4-5 cm florets. Wash the broccoli, cut off the florets and remove the stalk. Peel the carrots and cut into slices.
2. Meanwhile, bring a pan of water to the boil, add the salt and first boil the cauliflower for about 2 minutes, then add the broccoli and carrots in boiling water and boil everything together for another 3 minutes.
3. Remove the vegetables and rinse with cold water so that they do not become too soft. Drain the vegetables well. Boil the potatoes in lightly salted water for about 20 minutes.
4. Grease a mold with a little butter. Peel the garlic clove, press it into the mold and rub the mold with it. Melt the remaining butter in a pan and stir in the flour with a wooden spoon.
5. Deglaze with the milk and cream and bring to the boil while stirring with a whisk. Add salt, pepper and nutmeg and turn off the stove as soon as the sauce has thickened. Preheat the oven to 180 degrees circulating air (200 degrees top and bottom heat).
6. Place the vegetables and potatoes evenly in the dish and spread the sauce over them. Sprinkle the grated cheese on top and bake the casserole in the oven for around 25 minutes until golden brown. Wash the chives, drain, cut into fine rolls and sprinkle over the casserole shortly before serving.
