Carrots au gratin in cheese sauce

Name: Carrots au gratin in cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Federation Carrots; 1 TEASPOON Instant vegetable stock; 250 ml Milk; 200 g Cream processed cheese; 1 TABLESPOON sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 8 discs (30 g each) cooked ham; 100 g grated gouda cheese; 2 TABLESPOONS flaked almonds; 3 Stem(s) Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Federation Carrots
1 TEASPOON Instant vegetable stock
250 ml Milk
200 g Cream processed cheese
1 TABLESPOON sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
8 discs (30 g each) cooked ham
100 g grated gouda cheese
2 TABLESPOONS flaked almonds
3 Stem(s) Parsley

Directions

1
Peel and wash the carrots. Bring 350 ml water to the boil, stir in the stock. Add carrots to the stock and cook covered for 8-10 minutes. Remove carrots from the stock, drain. Heat stock and milk, stir in processed cheese and let it melt.
2
Stir in the sauce thickener and thicken. Season to taste with salt, pepper and nutmeg. Always wrap 3 carrots with a slice of ham and put them in an ovenproof dish. Pour sauce over it and sprinkle cheese over it.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Roast the flaked almonds in a pan without fat until golden brown. Wash parsley, dab dry and chop finely.
4
Sprinkle almond flakes and parsley over the casserole.