Vegetable casserole with almond-cheese crumble

Name: Vegetable casserole with almond-cheese crumble
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Breadcrumbs; 8 TABLESPOONS + some butter; 1 Onion; 500 g Carrots; 2 Kohlrabi; 2 (approx. 500 g) Leek sticks (leek); 7-10 Tbsp Salt; 2 TABLESPOONS Flour; 200 ml Milk; 100 g Gouda (play); 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 3 Stem(s) Parsley; 100 g Almond kernels

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Breadcrumbs
8 TABLESPOONS + some butter
1 Onion
500 g Carrots
2 Kohlrabi
2 (approx. 500 g) Leek sticks (leek)
7-10 Tbsp Salt
2 TABLESPOONS Flour
200 ml Milk
100 g Gouda (play)
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
3 Stem(s) Parsley
100 g Almond kernels

Directions

1
Fry the breadcrumbs in 5 tablespoons of hot butter. Cool down. Peel and chop onion. Peel or clean, wash and chop carrots, kohlrabi and leek.
2
Barely 1⁄4 l Bring slightly salted water to the boil. Steam vegetables for about 5 minutes. Pour off, collecting the vegetable water. Heat 3 tablespoons of butter. Sauté onion in it. Dust with flour and sauté briefly.
3
Stir in vegetable water and milk, bring to the boil. Simmer for about 5 minutes. Grate cheese. Melt half in the sauce. Season to taste with salt, pepper and nutmeg. Wash and chop parsley and stir into the sauce.
4
Put the vegetables and sauce in a greased casserole dish. Coarsely chop the almonds. Mix with butter crumbs and remaining cheese. Sprinkle over the vegetables. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-25 minutes.