Baked Cauliflower and Carrot Casserole

Summary

Prep Time	45 mins
Cook Time	40 mins
Total Time	1 hr 25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the cauliflower and carrots and cut into small roses or halve the carrots lengthways and cut into oblique strips (not too thin). Cook over steam for 10 minutes. Roll up the burgundy ham and cut into thin strips. Peel the onion, cut in half and cut into rings.
Grease a baking tin with oil or butter and sprinkle with breadcrumbs and add the vegetables. Fry the onion with the ham and spread over the vegetables. Put the soy milk, cream, mustard and eggs in a jug, cut the Österkron or Gorgonzola into small pieces, add and puree with the hand blender. Season to taste with soup seasoning or herb salt and basil and pour over the vegetables. Sprinkle the whole thing with Emmentaler cheese and bake it for 40 minutes at 180 degrees.

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