Vegetables au gratin with crème fraîche parmesan topped with rump steak

Name: Vegetables au gratin with crème fraîche parmesan topped with rump steak
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g small, new potatoes; 1 bundle (approx. 500 g) Carrots; 1 bunch (500 g each) green + white asparagus; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 250 g Fresh cream; 100 ml Milk; 2 Eggs (size M); 30 g grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 60 g White bread; from the previous day; 1/2 bunch Parsley; 100 g streaky smoked bacon; 4 TABLESPOONS Oil; 7-10 Tbsp grated rind of 1 untreated lemon; 4 (175 g each) Rump steaks; 2 TABLESPOONS Butter; 7-10 Tbsp Lemon slices; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g small, new potatoes
1 bundle (approx. 500 g) Carrots
1 bunch (500 g each) green + white asparagus
7-10 Tbsp Salt
1 TEASPOON Sugar
250 g Fresh cream
100 ml Milk
2 Eggs (size M)
30 g grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
60 g White bread; from the previous day
1/2 bunch Parsley
100 g streaky smoked bacon
4 TABLESPOONS Oil
7-10 Tbsp grated rind of 1 untreated lemon
4 (175 g each) Rump steaks
2 TABLESPOONS Butter
7-10 Tbsp Lemon slices
7-10 Tbsp Grease

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 20 minutes. Drain and rinse with cold water. Clean the carrots, leaving a little green. Peel and wash the carrots. Wash the asparagus, cut off the woody ends. Peel the white asparagus. Cook white asparagus in boiling salted water with sugar for about 10 minutes. After about 4 minutes add green asparagus. Drain and chill in cold water. Cook the carrots in boiling salted water for about 10 minutes, drain them as well and rinse with cold water
2
Whisk crème fraîche with milk, eggs and parmesan, season with pepper, nutmeg and salt. Put the vegetables in a greased casserole dish. Pour the crème fraîche mixture over the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes
3
Finely crumble white bread in the universal chopper. Wash parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish. Dice bacon finely. Heat 2 tablespoons of oil in a frying pan and fry the bacon. Add breadcrumbs and fry until golden brown. Remove from heat. Mix in lemon zest and parsley. Sprinkle over the vegetables approx. 5 minutes before the end of the cooking time
4
Wash the meat, dab dry and season with salt. Heat 2 tablespoons of oil in a frying pan and fry for 4-5 minutes on each side. Season with pepper. Cut potatoes in half. Heat butter in a pan and fry potatoes over medium heat until golden brown. Season with salt and pepper. Arrange meat with vegetables and potatoes. Garnish with parsley and lemon