Summary

Ingredients

• 800 g black salsify (s)
• 1 kg savoy cabbage
• 100 g lentils, red
• 200 g Kasseler cutlet
• 30 g butter
• 30 grams flour
• liter ⅛ vegetable stock
• 0.25 liter ¼ milk
• 100 g cheese (medieval Gouda)
• some vinegar
• salt
• Nutmeg, grated

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Instructions

1. Peel salsify, cut into pieces and place in vinegar water. Cut the savoy cabbage into wide strips. Drain the salsify and cook in salted water for about 12 minutes. After about 4 minutes, add the savoy cabbage. Allow to drain, collect the cooking water.
2. Cook the lentils in boiling salted water over low heat for 8-10 minutes, drain. Cut the smoked pork into small cubes. Spread with vegetables and lentils in a greased baking dish. Heat the fat. Sweat the flour in it. Deglaze with 1/8 l vegetable water, vegetable stock and milk while stirring and bring to the boil. Finely grate the cheese, melt half of it in the sauce. Season with salt, pepper and nutmeg. Spread the sauce over the vegetables. Cook in a preheated oven at 200 ° C (convection 175 ° C) for about 30 minutes. Halfway through the cooking time, sprinkle the remaining cheese over the casserole.