Colourful vegetable casserole

Name: Colourful vegetable casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 400 g Cauliflower; 400 g Broccoli; 300 g Carrots; 125 g French raw milk cheese (e.g. Comté); 1 medium onion; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Eggs; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp fresh herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
400 g Cauliflower
400 g Broccoli
300 g Carrots
125 g French raw milk cheese (e.g. Comté)
1 medium onion
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Eggs
2 TABLESPOONS Sunflower seeds
7-10 Tbsp fresh herbs

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for 15-20 minutes. Then drain. Meanwhile clean and wash the cauliflower and broccoli, and cut into small florets. Peel, wash and cut the carrots into small pieces.
2
Cook cauliflower, broccoli and carrots in 1/2 litre of boiling salted water for about 10 minutes. Then drain and collect the cooking water. Grate cheese. Peel and finely chop the onion. Steam in hot fat until golden brown.
3
Sprinkle with flour, sweat briefly. Add vegetable cooking water and cream while stirring constantly, simmer briefly. Melt half of the cheese in it. Season to taste with salt, pepper and nutmeg. Whisk eggs and stir into the no longer boiling sauce.
4
Fill vegetables and potatoes into an ovenproof dish. Pour the sauce over them. Sprinkle with the rest of the cheese and sunflower seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.
5
Serve sprinkled with fresh herbs as desired.