Vegetable casserole with cheese sauce

Name: Vegetable casserole with cheese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 3-4 (approx. 250 g) Carrots; 2 medium sized kohlrabi; 1 TEASPOON Vegetable broth; 1⁄2 Federation Parsley; 100 g Gouda (play); 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Flour; 1/4 l Milk; 100 g Whipped cream; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Sunflower seeds; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
3-4 (approx. 250 g) Carrots
2 medium sized kohlrabi
1 TEASPOON Vegetable broth
1⁄2 Federation Parsley
100 g Gouda (play)
2 TABLESPOONS butter/margarine
2 TABLESPOONS Flour
1/4 l Milk
100 g Whipped cream
7-10 Tbsp Pepper
2-3 TABLESPOONS Sunflower seeds
7-10 Tbsp Grease

Directions

1
Peel, wash and halve the potatoes. Cover and cook in boiling salted water for about 20 minutes.
2
Peel and wash the carrots and kohlrabi. Cut carrots into slices, kohlrabi into large cubes. Steam vegetables in good 1⁄4 l boiling water with broth for 6-8 minutes. Drain vegetables, collect broth.
3
Wash the parsley, put a few leaves aside and chop the rest finely. Grate cheese. Heat the fat in a pot. Sweat flour in it. Stir in vegetable stock, milk and cream, bring to the boil. Simmer sauce for about 3 minutes.
4
Season to taste with salt and pepper. Melt half the cheese in the sauce and stir in chopped parsley.
5
Drain the potatoes. Spread with carrots, kohlrabi and sunflower seeds in a greased Auﬂ tin. Pour sauce over it and spread the rest of the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 30 minutes.
6
Garnish with the remaining parsley.