Cauliflower and carrot bake

Name: Cauliflower and carrot bake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp salt, 1-2 tsp curry, pepper; 500 g Carrots; 1 medium onion; 40 g butter/margarine; 40 g flour, 3/8 l milk; 7-10 Tbsp Grease; 100 g Hard cheese (e.g. Carinthian cream loaf); 1 TABLESPOON Sunflower seeds; 1/2 bunch Chives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp salt, 1-2 tsp curry, pepper
500 g Carrots
1 medium onion
40 g butter/margarine
40 g flour, 3/8 l milk
7-10 Tbsp Grease
100 g Hard cheese (e.g. Carinthian cream loaf)
1 TABLESPOON Sunflower seeds
1/2 bunch Chives

Directions

1
Clean the cauliflower, wash it and cut it into florets. Cover and cook in 1/2 l boiling salted water for 8-10 minutes. Peel, wash and slice the carrots. Cook for about 5 minutes. Drain the vegetables, measure 1/4 l vegetable water
2
Peel and chop the onion. Steam in hot fat until translucent. Add flour and curry and sauté. Stir in vegetable water and milk. Bring everything to the boil and simmer for about 5 minutes. Season sauce to taste
3
Pour the vegetables into a greased ovenproof dish. Pour sauce over it. Grate cheese. Sprinkle cheese and seeds on the casserole. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 25-30 minutes. Wash and finely chop the chives and sprinkle over the casserole. Served with: Boiled potatoes
4
Drink: apple spritzer