Cauliflower and carrot bake

Name: Cauliflower and carrot bake
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp Salt; 600 g Carrots; 1 Onion; 40 g Butter or margarine; 40 g Flour; 1-2 TEASPOONS Curry; 1/4 l Milk; 250 g Whipped cream; 7-10 Tbsp Pepper; 200 g Fromage (par exemple, pain de crème carinthien); 20 g Sunflower seeds; 1/2 bunch Chives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp Salt
600 g Carrots
1 Onion
40 g Butter or margarine
40 g Flour
1-2 TEASPOONS Curry
1/4 l Milk
250 g Whipped cream
7-10 Tbsp Pepper
200 g Fromage (par exemple, pain de crème carinthien)
20 g Sunflower seeds
1/2 bunch Chives

Directions

1
Clean and wash the cauliflower, divide into florets and cook in boiling salted water for about 10 minutes. Peel, wash and slice the carrots. Add to the cauliflower 5 minutes before the end of the cooking time and cook with it.
2
Drain the vegetables on a sieve, collecting the cooking water. Peel and finely chop the onion. For the sauce melt the fat in a pot. Briefly sauté the onion, dust with flour and curry and sauté.
3
Deglaze with 1/8 litre vegetable stock, milk and cream while stirring and bring to the boil. Season to taste with salt and pepper. Put the vegetables in an ovenproof dish and pour the sauce over them. Grate cheese and spread on the casserole.
4
Sprinkle with sunflower seeds and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Wash the chives, dab dry, cut into small rolls and sprinkle over the casserole before serving.