Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 15 g porcini mushrooms, dried
- 1 turnip (s), approx. kg
- 1 onion (s)
- 1 teaspoon tarragon, dried
- 200 ml whipped cream
- 200 ml broth (ready-made porcini yeast broth)
- 100 ml milk, low in fat
- 1 pinch (s) salt
- 0.5 teaspoon ½ black pepper from the mill
- 100 g Gouda, older
- 1 tablespoon walnuts, chopped
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms covered with lukewarm water for approx. 15 minutes.
- In the meantime, peel the turnip and grate it into very fine slices. Finely chop the onions. Drain the mushrooms.
- Layer the turnip, onions, mushrooms and tarragon in a baking dish. Mix the cream, stock, milk, salt and pepper and pour over the vegetables.
- Cover and bake in a hot oven at 200 ° C top / bottom heat (convection: 180 ° C, gas: level 3) for about 1 hour.
- Grate the cheese, mix with the walnuts and sprinkle over the casserole. Gratinate for another 15 minutes at the same temperature.
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