Gratinated vegetables in cheese sauce
easy
45 mins
45 mins
Ingredients
- 500 g white asparagus
- 250 g small carrots
- 100 g Sweet peas
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 60 g medieval Gouda cheese
- 1 Onion
- 30 g Butter or margarine
- 20 g Flour
- 50 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp a few squirts of lemon juice
- 2 discs cottage ham (approx. 50 g each)
- 7-10 Tbsp Chervil
Directions
- 1
Wash and peel the asparagus and cut off the woody ends. Halve the asparagus. Clean and peel the carrots. Clean and wash the mangetouts. Bring 1/4 litre of water to the boil. Season with salt and sugar.
- 2
Cover the asparagus and carrots and cook over medium heat for about 15 minutes. Add mangetouts after about 10 minutes of cooking time and cook with them. Drain the vegetables and catch the stock. Grate cheese. Peel and finely chop the onion. Heat the fat. Sauté onion and flour in it. Add cream and vegetable stock while stirring constantly, bring to the boil. Melt half the cheese in it. Season to taste with salt, pepper, nutmeg and lemon juice. Cut ham into wide strips. Pour the prepared vegetables and ham into an ovenproof dish.
- 3
Sauté onion and flour in it. Add cream and vegetable stock while stirring constantly, bring to the boil. Melt half the cheese in it. Season to taste with salt, pepper, nutmeg and lemon juice. Cut ham into wide strips. Pour the prepared vegetables and ham into an ovenproof dish. Pour the sauce over them and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Serve sprinkled with chervil leaves as desired
Nutrition Facts
620 kcal
23 g
46 g
27 g
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