Broccoli and carrot casserole

Name: Broccoli and carrot casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 650 g Broccoli; 500 g Carrots; 7-10 Tbsp Salt; 100 g French hard cheese (e.g. Comté); 1 Onion; 70 g Butter or margarine; 40 g Flour; 250 g Whipped cream; 7-10 Tbsp Pepper; 2 Garlic cloves; 1/2 bunch Parsley; 1/2 Baguette

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

650 g Broccoli
500 g Carrots
7-10 Tbsp Salt
100 g French hard cheese (e.g. Comté)
1 Onion
70 g Butter or margarine
40 g Flour
250 g Whipped cream
7-10 Tbsp Pepper
2 Garlic cloves
1/2 bunch Parsley
1/2 Baguette

Directions

1
Clean and wash broccoli and cut into florets. Peel, wash and cut carrots into pieces. Cook vegetables in plenty of salted water for 8-10 minutes. Drain, catch the cooking water. Grate cheese finely.
2
Peel and finely chop the onion. Melt 30 g fat, fry onion in it until transparent. Dust the flour and sauté for about 3 minutes while stirring. Gradually add 1/4 litre vegetable water and cream and stir well.
3
Finally, add half of the cheese and let it swell for 10 minutes at low heat. Season the sauce with salt and pepper. Divide the vegetables into four portion bowls. Pour plenty of sauce over them.
4
Sprinkle with the remaining cheese and bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 15-20 minutes. In the meantime, peel and finely chop the garlic. Wash parsley, dab dry and chop as well.
5
Mix the remaining fat, garlic and parsley. Cut the baguette into slices, spread with the herb butter and place in the oven about 6 minutes before the end of the cooking time and bake until crispy.