Springlike vegetable casserole

Name: Springlike vegetable casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 1 collar (approx. 550 g) young carrots; 250 g Spring onions; 2 Kohlrabi (about 300 g each); 50 g Gouda cheese; 1 small onion; 30 g Butter or margarine; 30 g Flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 7-10 Tbsp Chervil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
1 collar (approx. 550 g) young carrots
250 g Spring onions
2 Kohlrabi (about 300 g each)
50 g Gouda cheese
1 small onion
30 g Butter or margarine
30 g Flour
400 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
7-10 Tbsp Chervil

Directions

1
Wash the potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime, clean the carrots (leave some green to stand as desired), wash and possibly halve them. Clean and wash spring onions and kohlrabi.
2
Cut spring onions into large pieces, kohlrabi into slices. Put carrots and kohlrabi in boiling salted water and cook for 12-15 minutes. Add the spring onions about 2 minutes before the end of the cooking time. Meanwhile grate cheese finely.
3
Peel and finely chop the onion. Melt the fat in a pot. Fry the onion until transparent. Dust with flour, sweat and gradually add stock and cream while stirring. Stir in 25 g cheese.
4
Season to taste with salt, pepper and sugar. Drain potatoes, rinse and peel. Halve the potatoes as desired. Drain vegetables and let them drain well on a sieve. Put the vegetables and potatoes in an ovenproof dish.
5
Pour sauce over it and sprinkle with the rest of the cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 15 minutes. Serve garnished with chervil as desired.