Summary

Ingredients

• 0.5 ½ cauliflower
• 8 carrot (s)
• 1 tablespoon oil (sunflower oil)
• 1 tablespoon mustard
• 200 ml cream
• 1 tablespoon vegetable stock, instant
• 50 g cheese (ratin cheese), rated or processed cheese
• salt and pepper
• 1 onion (s)

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Instructions

1. Preheat the oven to 200 ° C.
2. Separate the florets from the cauliflower and blanch for 5 minutes in salted water. Clean the carrots and cut into slices about 0.5 cm wide, also add to the salted water for 4 minutes. Then drain both in a sieve and pour into a baking dish.
3. Mix the cream (if you like it more calorie-conscious, you can also use milk here) with the vegetable stock. Dice the onion and sweat in the oil until translucent. Then make a roux with the flour and cream broth and add both the mustard and the cheese. Season with salt and pepper and then spread the sauce over the vegetables.
4. Then put in the hot oven for 15 minutes. Serve hot.