Spring casserole with cheese crust

Name: Spring casserole with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g baby potatoes; 500 g Broccoli; 1 cauliflower; 3 carrots, 1 onion; 2 TEASPOONS Vegetable broth; 3 TABLESPOONS butter/margarine; 3 TABLESPOONS Flour; 100 g Whipped cream; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g baby potatoes
500 g Broccoli
1 cauliflower
3 carrots, 1 onion
2 TEASPOONS Vegetable broth
3 TABLESPOONS butter/margarine
3 TABLESPOONS Flour
100 g Whipped cream
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp Chervil

Directions

1
Wash the potatoes and cook covered for about 20 minutes. drain, quench and peel
2
Clean or peel and wash the vegetables. Cut broccoli and cauliflower into florets, cut carrots into slices. Peel and finely dice onion
3
Bring 1/2 l water and broth to the boil. Cover the cauliflower and carrots and cook for 10-12 minutes. Cook broccoli for about 5 minutes. Drain vegetables. Collect broth, measure 400 ml
4
Grate cheese. Sauté onion in hot fat. Sweat flour in it. Deglaze with stock and cream, bring to the boil. Melt half the cheese while stirring. Season sauce to taste
5
Put the potatoes and vegetables in a large casserole dish. Pour sauce over it and sprinkle with the rest of the cheese. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Garnish with chervil