Vegetable pot with Gouda-Taler

Name: Vegetable pot with Gouda-Taler
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs (at 75 g); 7-10 Tbsp TK-sheet pastry; 2-3 TABLESPOONS grated Gouda cheese; 1 TABLESPOON Sesame; 500 g Potatoes; 500 g Carrots; 2 TABLESPOONS Oil; 2 TABLESPOONS Vegetable broth; 1 (750 g) small cauliflower; 2 large poles; 7-10 Tbsp Leeks; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Worcester sauce; 1/2 bunch Parsley; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs (at 75 g)
7-10 Tbsp TK-sheet pastry
2-3 TABLESPOONS grated Gouda cheese
1 TABLESPOON Sesame
500 g Potatoes
500 g Carrots
2 TABLESPOONS Oil
2 TABLESPOONS Vegetable broth
1 (750 g) small cauliflower
2 large poles
7-10 Tbsp Leeks
7-10 Tbsp salt, white pepper
7-10 Tbsp Worcester sauce
1/2 bunch Parsley
baking paper

Directions

1
Defrost the dough. Cut out thalers (approx. 3 cm Ø) and place them on a baking tray lined with baking paper. Brush with water, sprinkle with cheese and sesame seeds. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 10 minutes
2
Peel, wash and chop the potatoes and carrots. Heat the oil in a large pot. Brown both in it. Add 1 1/2-1 3/4 l water, bring to the boil. Stir in stock. Cover and cook for 25-30 minutes.
3
In the meantime clean and wash the cabbage and leek. Cut cabbage into florets, leek into rings. Add both to the stew after about 10 minutes and cook. If necessary, mash some potatoes in the stew. Season everything with salt, pepper and Worcester sauce. Wash and chop the parsley and sprinkle over it. Serve with cheese taler