Creamy vegetables with porcini mushroom puree

Name: Creamy vegetables with porcini mushroom puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 5 g tr. porcini; 1/4 l Milk; 1 kg mealy cook. Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 Cauliflower; 500 g Broccoli; 250 g Carrots; 250 g small mushrooms; 1 small onion; 3 TABLESPOONS + some butter; 1 (20 g) heaped tbsp. flour; 150-200 g Whipped cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

5 g tr. porcini
1/4 l Milk
1 kg mealy cook. Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 Cauliflower
500 g Broccoli
250 g Carrots
250 g small mushrooms
1 small onion
3 TABLESPOONS + some butter
1 (20 g) heaped tbsp. flour
150-200 g Whipped cream

Directions

1
Rinse porcini well, boil in milk. Remove from the stove. Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes
2
Clean or peel and wash the vegetables. Divide cauliflower and broccoli into florets. Cut carrots into slices. Cook carrots and cauliflower covered in about 1/2 l boiling salted water for 10-12 minutes. Cook broccoli for about 5 minutes. Drain the vegetables, collect the vegetable water
3
Clean, wash and halve the mushrooms. Peel and chop onion. Fry in 2 tablespoons of hot butter in a large pan. Brown the mushrooms. Season with salt and pepper. Add flour, sweat. Stir in vegetable water and cream, bring to the boil. Simmer for about 5 minutes. Grate cheese, melt 1/3 in the sauce. Season to taste. Add vegetables to the sauce
4
Drain and mash the potatoes. Stir in 1 tablespoon butter and porcini milk. Season with salt and pepper. Grease large casserole dish. Fill in the purée as a rim, spread the vegetables in the middle. Sprinkle with the rest of the cheese. Gratinate in the preheated oven (electric cooker: 250 °C/circulating air: 225 °C/gas: level 5) for about 10 minutes.
5
Drink: cool white wine