Summary

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

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Instructions

1. Soak the mushrooms covered with lukewarm water for approx. 15 minutes.
2. In the meantime, peel the turnip and grate it into very fine slices. Finely chop the onions. Drain the mushrooms.
3. Layer the turnip, onions, mushrooms and tarragon in a baking dish. Mix the cream, stock, milk, salt and pepper and pour over the vegetables.
4. Cover and bake in a hot oven at 200 ° C top / bottom heat (convection: 180 ° C, gas: level 3) for about 1 hour.
5. Grate the cheese, mix with the walnuts and sprinkle over the casserole. Gratinate for another 15 minutes at the same temperature.