Summary

Ingredients

• 250 g Brussels sprouts
• 250 g carrot (s) (baby carrots)
• 20 g butter
• 1 tablespoon, heaped flour
• 1 onion (s)
• 125 g water (cookin water from Brussels sprouts and carrots)
• 180 g milk
• 1 egg yolk
• Salt and pepper, more colorful, from the mill
• Curry powder
• 50 g seeds, e.., sunflower, pumpkin and pine nuts
• 60 g Emmentaler in slices
• Fat for the shape

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Instructions

1. Thinly slice the baby carrots and set aside.
2. Clean the Brussels sprouts, cut into the stalk and blanch in boiling salted water for 4 minutes. Lift out of the brew and immediately immerse in very cold water, then drain in a sieve.
3. Bring the Brussels sprouts cooking water to the boil and blanch the carrot slices in it for 2 minutes. Rinse in the same way as the Brussels sprouts, then put in a sieve with the Brussels sprouts. Weighed the cooking water and pour it into a measuring beaker.
4. Peel, halve and slice the onion.
5. Preheat the oven to 180 degrees top / bottom heat.
6. Heat the butter in a saucepan, stir in the flour and immediately add the onion slices. Gradually stir in the vegetable cooking water. If the sauce gets thicker, gradually stir in the milk, bring to the boil and simmer at reduced heat for at least 5 minutes while stirring.
7. Remove the saucepan from the heat, stir the egg yolks into the sauce and season well with salt, pepper and curry. The sauce shouldn`t be mushy, but thick and thick. If necessary, please add a little more vegetable water.
8. Put the drained, mixed vegetables in a greased dish and pour the warm sauce over it. Scatter the seeds on the sauce. Dice the cheese slices very small and pour over the stones.
9. Bake the casserole on the middle rack for 25 minutes. The cooking time can vary.
10. Arrange the casserole on plates, garnish and serve.