Pan of vegetables with cheese sauce

Name: Pan of vegetables with cheese sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 7-10 Tbsp Salt; 250 g Potatoes; 250 g Carrots; 1/2 Vegetable Onion; 2 TABLESPOONS Oil; 100 ml Vegetable broth (instant); 250 g Whipped cream; 100 g medieval Gouda cheese; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Chives

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Brussels sprouts
7-10 Tbsp Salt
250 g Potatoes
250 g Carrots
1/2 Vegetable Onion
2 TABLESPOONS Oil
100 ml Vegetable broth (instant)
250 g Whipped cream
100 g medieval Gouda cheese
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1/2 bunch Chives

Directions

1
Clean and wash the Brussels sprouts and cook in boiling salted water for about 10 minutes. Peel, wash and chop the potatoes and carrots. Peel onion and cut into sticks. Fry potatoes in hot oil for about 5 minutes. Drain sprouts and let them drain well. Add carrots, onion sticks and Brussels sprouts to the potatoes and fry briefly.
2
Add stock and cream. Cook vegetables for about 10 minutes. Grate cheese roughly and stir into the sauce. Season with salt, pepper and nutmeg. Wash the chives, dab dry and cut into small rolls. Sprinkle over the vegetable pan