Vegetable pancake au gratin

Name: Vegetable pancake au gratin
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Carrots; 175 g Broccoli; 175 g Potatoes; 250 ml Vegetable broth (instant); 15 g Butter or margarine; 10-15 g Flour; 100 ml Milk; 35 g grated, medieval Gouda cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 10 g Sunflower seeds; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Carrots
175 g Broccoli
175 g Potatoes
250 ml Vegetable broth (instant)
15 g Butter or margarine
10-15 g Flour
100 ml Milk
35 g grated, medieval Gouda cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
10 g Sunflower seeds
7-10 Tbsp Grease

Directions

1
Clean, wash and drain the carrots and broccoli. Cut carrots into thick slices and broccoli into florets. Wash, peel and slice the potatoes. Bring the stock to the boil. Add potatoes and carrots to the stock and cook covered for 14-15 minutes. After 8-9 minutes add broccoli florets and cook. Put vegetables and potatoes on a sieve, drain and collect the broth.
2
Measure out 100 ml broth. Heat the fat in a small saucepan and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Melt 20 g cheese in the hot sauce and season with salt, pepper and nutmeg. Put the vegetables and potatoes into a greased ovenproof dish and pour the sauce over them. Sprinkle with remaining cheese and sunflower seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes