Carrot and leek gratin (diabetics)

Name: Carrot and leek gratin (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 175 g peeled carrots; 7-10 Tbsp Salt; 120 g cleaned leek (leek); 30 g Schmand; 2 TABLESPOONS Milk; 1 egg (size S); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 20 g medieval Gouda cheese; 1/4 collar Chives, dill and parsley; 30 g Fresh cream; 7-10 Tbsp a few squirts of lemon juice; 30 g smoked ham (cut very thin)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

175 g peeled carrots
7-10 Tbsp Salt
120 g cleaned leek (leek)
30 g Schmand
2 TABLESPOONS Milk
1 egg (size S)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
20 g medieval Gouda cheese
1/4 collar Chives, dill and parsley
30 g Fresh cream
7-10 Tbsp a few squirts of lemon juice
30 g smoked ham (cut very thin)

Directions

1
Cut the carrots into slices. Cook in boiling salted water for about 7 minutes, place on a sieve and drain. Cut leek into rings. Layer the vegetables in a flat, ovenproof dish. Whisk sour cream, milk and egg, season with salt, pepper and nutmeg. Spread over the gratin.
2
Sprinkle with cheese. Bake gratin in a preheated oven (electric cooker: 200 °C/ gas: level 3/ convection oven 175 °C) for approx. 40 minutes. Cut chives into small rolls. Chop dill and parsley. Carefully warm up the crème fraîche, stir in the herbs and season with salt, pepper and lemon juice. Serve gratin with sauce and ham