Colorful vegetable casserole with mustard-bechamel sauce

Name: Colorful vegetable casserole with mustard-bechamel sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Leeks (leek); 500 g Turnip; 500 g Potatoes; 1/2 l Vegetable broth (instant); 1 medium onion; 40 g Butter or margarine; 30 g Flour; 250 ml Milk; 1-2 TABLESPOONS grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50-75 g grated, medieval Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Carrots
500 g Leeks (leek)
500 g Turnip
500 g Potatoes
1/2 l Vegetable broth (instant)
1 medium onion
40 g Butter or margarine
30 g Flour
250 ml Milk
1-2 TABLESPOONS grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
50-75 g grated, medieval Gouda cheese
7-10 Tbsp Grease

Directions

1
Clean, wash and drain the carrots, leek and rutabaga. Cut carrots and leek into thick slices. Slice the turnip into slices and cut them into slices as well. Wash, peel and quarter potatoes lengthwise.
2
Bring the stock to the boil in a large pot. Add potatoes, carrots and rutabaga, bring to the boil, cover and cook for 12-15 minutes. Add the leek after about 10 minutes and bring to the boil. Pour the vegetables onto a sieve and collect the broth.
3
Place the drained vegetables in a large, greased, ovenproof dish. Peel and finely chop the onion. Heat the fat in a pot and fry the onions in it. Stir in flour and sauté briefly.
4
Measure out 300 ml of stock and gradually stir into the roux together with the milk. Bring to the boil and simmer for about 5 minutes while stirring. Stir mustard into the sauce and season with salt and pepper.
5
Pour sauce over the vegetables and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes.