Savoy cabbage slices with cheese-nut sauce

Name: Savoy cabbage slices with cheese-nut sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Savoy cabbage (approx. 1 kg); 400 g Carrots; 750 g Potatoes; 7-10 Tbsp salt, white pepper; 1 TABLESPOON butter/margarine; 1 TEASPOON Vegetable broth (instant); 2 tablespoons (40 g) Hazelnut kernels; 50 g Gouda cheese; 1/8 l Milk; 1-2 TABLESPOONS brighter; 7-10 Tbsp Sauce thickener

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Savoy cabbage (approx. 1 kg)
400 g Carrots
750 g Potatoes
7-10 Tbsp salt, white pepper
1 TABLESPOON butter/margarine
1 TEASPOON Vegetable broth (instant)
2 tablespoons (40 g) Hazelnut kernels
50 g Gouda cheese
1/8 l Milk
1-2 TABLESPOONS brighter
7-10 Tbsp Sauce thickener

Directions

1
Clean, wash and cut the savoy cabbage into eight slices. Do not cut out the stalk. Peel, wash and slice the carrots diagonally
2
Peel and wash the potatoes and cook in salted water for about 20 minutes
3
Heat the fat in a wide saucepan. Sauté the savoy cabbage in it. Pour in a good quarter l water, bring to the boil and stir in the stock. Add the carrots. Cover and cook for about 15 minutes.
4
Roughly chop the nuts. Grate cheese finely. Lift out vegetables, keep warm
5
Pour milk into the stock and bring to the boil. Stir in cheese and let it melt in it. Add sauce thickener, bring to the boil again briefly. Season to taste and stir in chopped nuts. Drain potatoes. Serve everything
6
Drink: mineral water