Fine potato and carrot gratin

Name: Fine potato and carrot gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 bag (15 g) dried porcini; 600 g small waxy potatoes; 250 g small carrots; 1 Head Romanesco; 7-10 Tbsp Salt; 1 small onion; 30 g Butter or margarine; 30 g Flour; 75 ml semi-dry white wine; 5 TABLESPOONS Whipped cream; 7-10 Tbsp white pepper; 50 g grated medieval Gouda cheese; 30 g flaked almonds

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 bag (15 g) dried porcini
600 g small waxy potatoes
250 g small carrots
1 Head Romanesco
7-10 Tbsp Salt
1 small onion
30 g Butter or margarine
30 g Flour
75 ml semi-dry white wine
5 TABLESPOONS Whipped cream
7-10 Tbsp white pepper
50 g grated medieval Gouda cheese
30 g flaked almonds

Directions

1
Wash porcini and soak in 1/8 litre water. Wash the potatoes, bring to the boil covered with water and cook for 15-20 minutes. Peel, wash and halve carrots. Clean the Romanesco, cut into florets and wash. Put vegetables in boiling salted water and cook for 8-10 minutes. Drain potatoes, peel and halve.
2
Peel and finely chop the onion. Pour the porcini mushrooms onto a sieve, collecting the liquid. Drain vegetables, collect vegetable water and measure 1/2 litre. Heat the fat in a pot. Brown onions and mushrooms in it. Add flour and sauté. Boil up with wine, mushroom and vegetable water while stirring. Refine with cream. Season to taste with salt and pepper. Put the vegetables and potatoes in an ovenproof dish. Pour sauce over it.
3
Add flour and sauté. Boil up with wine, mushroom and vegetable water while stirring. Refine with cream. Season to taste with salt and pepper. Put the vegetables and potatoes in an ovenproof dish. Pour sauce over it. Sprinkle with cheese and almonds. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes and serve