Celery and carrot vegetables with cheese sauce (serves 4)

Name: Celery and carrot vegetables with cheese sauce (serves 4)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Carrots; 1 Perennial celery; 800 g Potatoes; 7-10 Tbsp Salt; 60 g Butter or margarine; 4 TABLESPOONS Flour; 1/4 l Milk; 3/8 l Vegetable broth (instant); 300 g Fresh cream cheese with herbs; 7-10 Tbsp white pepper; 1 collar Parsley; 7-10 Tbsp colourful pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Carrots
1 Perennial celery
800 g Potatoes
7-10 Tbsp Salt
60 g Butter or margarine
4 TABLESPOONS Flour
1/4 l Milk
3/8 l Vegetable broth (instant)
300 g Fresh cream cheese with herbs
7-10 Tbsp white pepper
1 collar Parsley
7-10 Tbsp colourful pepper

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 18 minutes. Clean and wash the carrots and cut them into diagonal slices. Clean, wash and cut the celery into pieces.
2
Steam carrots in approx. 1/2 litre salt water and 2 tablespoons of fat for approx. 15 minutes in a closed pot. After 5 minutes add the celery and cook. Drain the vegetables and keep warm. Collect the vegetable water.
3
Heat the remaining fat in a pot, sauté the flour in it until golden brown and deglaze with milk and vegetable water, add the stock. Add cheese and stir in the sauce until creamy. Season to taste with salt and pepper.
4
Wash the parsley, dab dry and pluck the leaves from the stalks. Drain the potatoes, rinse and peel. Cover the vegetables with some sauce and serve with some potatoes.
5
Garnish with parsley leaves. Sprinkle with pepper to taste. Add remaining vegetables and potatoes.