Béchamel potatoes with snow peas and roast beef

Name: Béchamel potatoes with snow peas and roast beef
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g small new potatoes; 7-10 Tbsp Salt; 250 g Mushrooms; 1 Onion; 70 g Butter or margarine; 40 g Flour; 1/4 l Milk; 1/2 l Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 300 g Sweet peas; 1 TABLESPOON roasted sesame; 8 discs (approx. 30 g) Roast beef

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g small new potatoes
7-10 Tbsp Salt
250 g Mushrooms
1 Onion
70 g Butter or margarine
40 g Flour
1/4 l Milk
1/2 l Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
300 g Sweet peas
1 TABLESPOON roasted sesame
8 discs (approx. 30 g) Roast beef

Directions

1
Wash the potatoes and brush the skin with a brush. Possibly halve or quarter the potatoes. Cook in boiling salted water for about 20 minutes. Clean, wash and halve the mushrooms.
2
Peel and finely chop the onion. Heat 10 g fat in a pot. Sauté the mushrooms in it and take them out. Heat 40 g fat, sauté onions, add flour and sauté. Deglaze with milk and stock while stirring and bring to the boil.
3
Season to taste with salt, pepper and nutmeg. Drain the potatoes and put them into an ovenproof casserole dish. Add the mushrooms and sauce and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes.
4
Clean and wash the sugar snap peas and cook in a little salted water for about 5 minutes. Drain on a sieve. Melt the remaining fat and toss the sugar snap peas in it and sprinkle with sesame seeds. Serve the béchamel potatoes, sugar peas and roast beef together.