Carrot and Rosebud Casserole with Pork Meat

Summary

Ingredients

• 1 kg potato (s)
• 1 kg Brussels sprouts
• 500 g carrot (s)
• 400 g lean meat
• 75 g diced ham
• 1 onion (s)
• Chili sauce
• currysauce
• Fat for frying

For the bechamel sauce:

• 60 g mararine
• 60 g flour
• 500 ml milk
• 500 ml vegetable stock
• salt and pepper
• nutmeg
• some chili powder

Also:

• 100 g cheese, rated

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Instructions

1. Wash the potatoes, cook with the skin on, then peel and cut into slices. Clean and halve the Brussels sprouts. Peel and chop the carrots and pre-cook them in vegetable stock with the Brussels sprouts.
2. Sweat the diced onion and the ham pieces in fat. Add the pork meat and fry until crumbly. Season everything well and add 1 tablespoon each of chili and curry sauce.
3. Alternately layer the potatoes, meat mixture and vegetables in a baking dish.
4. For the béchamel sauce, heat the margarine, add the flour and brown it until golden. While stirring slowly with the whisk, add the vegetable stock and the milk and season the sauce vigorously. It should be about 1 liter. If it isn`t stiff enough, you may be able to tie a little more.
5. Put the sauce on the vegetable casserole, sprinkle with the cheese and bake the casserole for about 30 minutes at 170 degrees in the oven.