Pan of vegetables with cheese sauce

Name: Pan of vegetables with cheese sauce
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 250 g Brussels sprouts; 7-10 Tbsp Salt; 500 g Potatoes; 250 g Carrots; 1 baby onion; 2 TABLESPOONS Oil; 100 g Whipped cream; 1/2 TEASPOON Vegetable broth; 50 g medieval Gouda cheese; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Chives

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

250 g Brussels sprouts
7-10 Tbsp Salt
500 g Potatoes
250 g Carrots
1 baby onion
2 TABLESPOONS Oil
100 g Whipped cream
1/2 TEASPOON Vegetable broth
50 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. Cut the stalk crosswise. Cook in boiling salt water for about 10 minutes. Peel and wash potatoes and carrots and cut into small pieces. Peel and slice the onion
2
Heat the oil in a large frying pan. Fry the potatoes for about 5 minutes while turning them over until golden brown
3
Drain the Brussels sprouts and let them drain. Add carrots, onion and Brussels sprouts to the potatoes, fry briefly
4
Add 50 ml water and cream. Stir in stock. Cook vegetables for about 10 minutes. Grate cheese and stir into the sauce. Season with salt, pepper and nutmeg. Wash the chives and cut into small rolls. Sprinkle over the vegetable pan
5
Drink: cold beer