Vegetables in béchamel sauce with cottage ham

Name: Vegetables in béchamel sauce with cottage ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower (about 1,2 kg, cleaned 690 g); 250 g green beans; 1 kg (approx. 300 g net) Peas; 300 g Carrots; 800 g young potatoes; 7-10 Tbsp Salt; 1 collar Parsley; 40 g Butter or margarine; 40 g Flour; 200 g Whipped cream; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth; 7-10 Tbsp grated nutmeg; 8 discs cottage ham (approx. 20 g each)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower (about 1,2 kg, cleaned 690 g)
250 g green beans
1 kg (approx. 300 g net) Peas
300 g Carrots
800 g young potatoes
7-10 Tbsp Salt
1 collar Parsley
40 g Butter or margarine
40 g Flour
200 g Whipped cream
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth
7-10 Tbsp grated nutmeg
8 discs cottage ham (approx. 20 g each)

Directions

1
Clean and wash the cauliflower and cut off the florets. Clean and wash the beans and break through 1 x in the middle. Peas peel. Peel, wash and slice carrots. Wash potatoes thoroughly and brush if necessary.
2
Put the beans into 1 litre of boiling salted water and cook for about 20 minutes. After about 10 minutes add carrots, bring to the boil again. Add the cauliflower 8 minutes before the end of the cooking time. Add the peas 3 minutes before the end of the cooking time.
3
Meanwhile, cook the potatoes in boiling salted water for about 20 minutes. Wash parsley, shake dry and chop finely. Pour the vegetables into a sieve, collecting the vegetable water. Measure 500 ml vegetable water.
4
Melt the fat in a saucepan, dust with flour, sauté while stirring and gradually deglaze with measured vegetable water and cream. While stirring. Season vigorously with salt, pepper, stock and nutmeg.
5
Add vegetables and parsley, heat up again. Drain the potatoes. Arrange potatoes, vegetables and ham on plates.