Cauliflower and Carrot Casserole

Summary

Ingredients

• 1 large cauliflower, cut into florets
• 500 g carrot (s), sliced
• 1 teaspoon stock, granulated
• 400 ml cream
• 2 cloves garlic, roughly chopped
• 1 onion (s), roughly chopped
• Cheese, various leftovers, preferably a little bleu with it
• 1 pinch (s) nutmeg
• 1 tablespoon kirsch or cognac
• 3 tablespoon cheese, grated, for sprinkling
• 0.5 teaspoon ½ herbs Provence

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Instructions

1. Mix everything except vegetables and cheese for sprinkling in the blender or with the magic wand so that a homogeneous mixture is created. Taste spicy. If it is too mild, add a little more granulated stock.
2. Grease an ovenproof dish, put the vegetables in it and pour the sauce over them. Sprinkle the cheese on top and put it in the oven. I do this in the combi microwave at 180 ° C and 700 watts, then it takes 20 minutes. In the oven at 180 ° C it will take about twice as long.
3. Spiral noodles go well with it.
4. Tip: You can use leftovers in the sauce, e.g. from the cheese fondue or the light pasta sauce. There are almost no limits to the imagination.