Autumn vegetable casserole with caraway béchamel

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the carrots, leek, fennel and white cabbage. Cut carrots and leek diagonally into thick slices, cabbage into strips, fennel into slices. Bring the stock to the boil in a large pot. Add cabbage and fennel and cook covered for 10 minutes. Lift the vegetables out of the stock with a skimmer and drain. Add carrots to the stock and cook covered for 10-15 minutes. Also take out and drain. Cook the leek for 2-3 minutes in the broth. Pour the leek onto a sieve and collect the stock.

2. 2

   Put cabbage and fennel into a greased, ovenproof dish (width: 17 cm; length: 29 cm; height: 5 cm; 2 1/2 litres). Peel and finely dice 1 onion. Heat 30 g fat in a pot and fry the onion in it. Stir in flour and sauté briefly. Measure 300 ml stock and gradually stir into the roux together with the milk. Bring to the boil and simmer for about 5 minutes while stirring. Stir caraway into the sauce and season with salt and pepper. Pour half of the béchamel evenly over the vegetables in the casserole dish. Layer carrot and leek slices alternately on top. Pour the rest of the béchamel on top. Remove the crusts from the toast and chop finely. Heat 30 g fat in a pan and brown the toast bread in it. Sprinkle toast crumbs onto the casserole and bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes. Cover if necessary after half the baking time. In the meantime, wash the tomatoes, dab dry and cut into quarters. Remove the seeds and cut the flesh into fine cubes. Peel and finely dice 1 onion. Peel the garlic and press it through a garlic press.

3. 3

   Pour the rest of the béchamel on top. Remove the crusts from the toast and chop finely. Heat 30 g fat in a pan and brown the toast bread in it. Sprinkle toast crumbs onto the casserole and bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes. Cover if necessary after half the baking time. In the meantime, wash the tomatoes, dab dry and cut into quarters. Remove the seeds and cut the flesh into fine cubes. Peel and finely dice 1 onion. Peel the garlic and press it through a garlic press. Heat the oil in a pot. Sauté onion and garlic in it. Add the tomatoes and fry briefly. Deglaze with 100 ml broth. Season with salt, pepper and sugar. Let it boil down for 5 minutes. Wash the parsley, dab dry and pluck the leaves from the stalks. Chop coarsely and stir into the tomato sauce. Pass the tomato sauce to the casserole

4. 4

   Heat the oil in a pot. Sauté onion and garlic in it. Add the tomatoes and fry briefly. Deglaze with 100 ml broth. Season with salt, pepper and sugar. Let it boil down for 5 minutes. Wash the parsley, dab dry and pluck the leaves from the stalks. Chop coarsely and stir into the tomato sauce. Pass the tomato sauce to the casserole

Nutrition Facts

KCAL
400 kcal

CARBS
41 g

FATS
19 g

PROTEINS
13 g