Summary

Ingredients

• 400 g leeks
• 200 g carrot (s)
• 1 tablespoon oil
• 1 tablespoon butter
• 100 ml vegetable stock
• 50 g cream cheese with herbs
• 50 g cheese, rated Gouda cheese
• 1 tablespoon parsley, chopped
• salt and pepper
• nutmeg

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Instructions

1. Clean the leek, cut lengthways, wash and cut into rings. Peel the carrots and cut into thin slices. Sauté both in oil and butter for 2 minutes while stirring. Add the vegetable stock and herbal cream cheese, bring to the boil briefly. Season with salt, pepper and nutmeg. Put in a greased baking dish. Sprinkle with the grated Gouda cheese and bake in the preheated oven on the 2nd rack from the bottom at 220 degrees (convection 200 degrees) for 10-12 minutes. Sprinkle with chopped parsley.