Vegetable and Potato Casserole

Name: Vegetable and Potato Casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g small potatoes "triplet type"; 400 g Broccoli; 600 g Cauliflower; 300 g Carrots; 500 ml Vegetable broth (instant); 1 medium onion; 25 g Butter or margarine; 25 g Flour; 100 ml Milk; 50 g medieval Gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g small potatoes "triplet type"
400 g Broccoli
600 g Cauliflower
300 g Carrots
500 ml Vegetable broth (instant)
1 medium onion
25 g Butter or margarine
25 g Flour
100 ml Milk
50 g medieval Gouda cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
7-10 Tbsp Chervil

Directions

1
Wash the potatoes thoroughly, bring them to the boil in a saucepan of water, cover and cook for about 15 minutes. In the meantime clean broccoli and cauliflower, wash and cut florets from the stems.
2
Peel, wash and cut the carrots into pieces. Bring the stock to the boil in a pot. Add the cauliflower and carrots, bring to the boil again, cover and cook over medium heat for about 12 minutes. After 5 minutes of cooking time add the broccoli.
3
Peel and finely chop the onion. Pour the vegetables into a sieve and collect the stock. Measure out 400 ml stock. Drain potatoes, quench and peel. Heat the fat in a pot, fry the onion in it at low heat, dust with flour, sweat it and gradually add the stock and milk.
4
Bring to the boil while stirring, stir in 25 g of cheese and season to taste with salt, pepper and sugar. Fill potatoes and vegetables into an ovenproof dish, pour sauce over it and sprinkle with 25 g cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
5
Remove from the oven and serve garnished with chervil.