Vegetable plate with cheese sauce

Name: Vegetable plate with cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp salt, black pepper; 150 g Carrots; 150 g Celery or leek (leek); 1 tsp (5 g) Oil; 1 knife tip Vegetable broth (instant); 4-6 tablespoons (60 ml) Milk; 30 g Emmental cheese; 7-10 Tbsp some parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp salt, black pepper
150 g Carrots
150 g Celery or leek (leek)
1 tsp (5 g) Oil
1 knife tip Vegetable broth (instant)
4-6 tablespoons (60 ml) Milk
30 g Emmental cheese
7-10 Tbsp some parsley

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes. Clean and wash the vegetables. Cut carrots into thin diagonal slices, celery or leek into pieces
2
Heat the oil. Sauté the vegetables briefly in it. Deglaze with 4-6 tablespoons of water, bring to the boil. Stir in stock. Cover and steam for 6-8 minutes
3
Add milk, bring to the boil. Grate cheese and melt. Season sauce with salt and pepper. Arrange everything and garnish with parsley if necessary