Kohlrabi carrot gratin in béchamel sauce

Name: Kohlrabi carrot gratin in béchamel sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 30 g Butter or margarine; 30 g Flour; 250 ml Milk; 250 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g Pumpkin seeds; 2 Kohlrabic tubers with green (à approx. 250 g); 2 Carrots (about 100 g each); 200 g sliced raw smoked ham; 1/2 bunch Chervil; 1 TABLESPOON Lemon juice; 8 TABLESPOONS Olive oil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

30 g Butter or margarine
30 g Flour
250 ml Milk
250 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g Pumpkin seeds
2 Kohlrabic tubers with green (à approx. 250 g)
2 Carrots (about 100 g each)
200 g sliced raw smoked ham
1/2 bunch Chervil
1 TABLESPOON Lemon juice
8 TABLESPOONS Olive oil

Directions

1
Melt the fat in a pot. Stir in flour, sweat briefly. Add milk and stock little by little while stirring. Bring to the boil, simmer for 6-8 minutes, remove from heat. Season to taste with salt, pepper and nutmeg.
2
Roast pumpkin seeds in a pan without fat. Cut off cabbage, wash and drain. Peel, wash and cut kohlrabi into thin slices. Peel carrots and cut into thin slices.
3
Spread about 2/3 of the sauce in an ovenproof dish (approx. 17 x 25 cm). Place kohlrabi, carrots and ham alternately close together on edge.
4
Wash the chervil, shake dry and pluck the leaves from the stems. Finely puree the chervil, pumpkin seeds, kohlrabigrün, lemon juice, 1 teaspoon salt and olive oil.
5
Drizzle some pesto and the rest of the sauce over the vegetables. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Take out, arrange and add the rest of the pesto.