Cauliflower casserole with leek, potatoes, minced beefsteak in light béchamel sauce

Name: Cauliflower casserole with leek, potatoes, minced beefsteak in light béchamel sauce
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 125 g waxy potatoes (e.g. Linda); 7-10 Tbsp Salt; 200 g Cauliflower; 200 g Leeks (leek); 1 TEASPOON Oil; 100 g Beefsteak minced meat; 1 TEASPOON Flour; 100 ml low-fat milk; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp white pepper; 7-10 Tbsp a few stalks of chives; 7-10 Tbsp pink berries

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

125 g waxy potatoes (e.g. Linda)
7-10 Tbsp Salt
200 g Cauliflower
200 g Leeks (leek)
1 TEASPOON Oil
100 g Beefsteak minced meat
1 TEASPOON Flour
100 ml low-fat milk
1 TEASPOON Instant vegetable stock
7-10 Tbsp white pepper
7-10 Tbsp a few stalks of chives
7-10 Tbsp pink berries

Directions

1
Peel, wash and slice the potatoes. Cook in boiling salted water for 15 minutes. Clean, wash and cut the cauliflower into florets. Clean, wash and cut leek into rings.
2
Cook the cauliflower in boiling salted water for ten minutes. Add leek for the last two minutes. Drain the vegetables and collect the vegetable water. Quench cold and drain. Drain the potatoes.
3
Heat the oil in a pot, fry the minced meat in it until crumbly, take it out. Sprinkle flour over the hot frying fat, sauté briefly. Add milk and 200 millilitres of vegetable water while stirring. Bring to the boil, stir in stock and simmer for five minutes.
4
Place the vegetables, potatoes and minced meat in a small casserole dish (500 millilitres capacity; 15 centimetres diameter). Season the sauce with salt and pepper and pour over the casserole. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15 minutes.
5
Wash the chives, dab dry and cut into small rolls. Serve the casserole sprinkled with chives and pink berries.