Vegetable casserole with Gouda

Name: Vegetable casserole with Gouda
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g baby potatoes; 1 (750 g) small cauliflower; 3-4 (350 g) Carrots; 1 collar Spring onions; 7-10 Tbsp salt, pepper, nutmeg; 30 g butter/margarine; 2 tablespoons (30 g) Flour; 1/4 l Milk; 2 TEASPOONS medium hot mustard; 200 g medieval Gouda; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g baby potatoes
1 (750 g) small cauliflower
3-4 (350 g) Carrots
1 collar Spring onions
7-10 Tbsp salt, pepper, nutmeg
30 g butter/margarine
2 tablespoons (30 g) Flour
1/4 l Milk
2 TEASPOONS medium hot mustard
200 g medieval Gouda
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook for 15-20 minutes. Quench and peel
2
Clean and wash the cauliflower and divide it into florets. Clean, wash and chop the carrots and spring onions. Cook cabbage and carrots in 3/8 l boiling salted water for about 10 minutes. Add spring onions and cook for 3-5 minutes. Drain the vegetables, collect the vegetable stock. Cut potatoes into quarters
3
Heat the fat. Sweat flour in it. Deglaze with vegetable stock and milk and bring to the boil. Stir in mustard. Grate cheese. Melt half in the sauce, season to taste
4
Put the vegetables and potatoes in a greased casserole dish. Pour sauce over it, sprinkle with the rest of the cheese. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 25 minutes
5
Drink: apple juice spritzer