Creamy vegetables au gratin in a porcini-potato mash rim

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put dried porcini on a sieve and wash thoroughly. Bring the porcini and milk to the boil briefly in a saucepan, set aside and allow to cool. Peel and wash the potatoes and cut them roughly into pieces.

2. 2

   Cover the potatoes and cook in boiling salted water for about 20 minutes. Clean the cauliflower and broccoli, wash and divide into florets. Peel, wash and slice carrots. Clean, clean and halve the mushrooms.

3. 3

   Bring a good 1/2 litre of salted water to the boil in a large saucepan, add the carrots and cauliflower and cook covered for 6-8 minutes. Add broccoli and simmer for another 5 minutes. Peel and finely chop the onion.

4. 4

   Put the vegetables on a sieve and collect the vegetable water. Measure out 3/8 litres of vegetable water. Heat 20 g fat in a large pan and fry the mushrooms while turning. Finally add onions, fry briefly and season with salt and pepper.

5. 5

   Dust with flour, sweat briefly and deglaze with vegetable water and cream. Bring to the boil while stirring and simmer for about 3 minutes. Stir 30 g cheese into the sauce and season to taste with salt, pepper and nutmeg.

6. 6

   Add vegetables to the sauce. Drain the potatoes and add 20 g fat. Bring milk and porcini to the boil again briefly, add to the potatoes and mash with the potatoes. Put the vegetable cream in a large ovenproof dish (vegetables mainly in the middle) and spread the porcini mashed potatoes with a spoon on the edge of the dish.

7. 7

   Sprinkle with 70 g cheese and bake in a preheated oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5) for 10-15 minutes.

Nutrition Facts

KCAL
590 kcal

CARBS
47 g

FATS
35 g

PROTEINS
25 g