Summary

Ingredients

• 750 g potato (s)
• 4 kohlrabi
• 300 g carrot (s)
• 400 ml vegetable stock
• 125 g ham, cooked
• 1 onion (s)
• 125 g whipped cream
• 30 g butter or mararine
• 30 grams flour
• Salt and pepper, whiter
• 1 pinch (s) sugar
• 75 g Gouda, rated, or more if necessary

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Instructions

1. Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench and peel.
2. Clean, halve and slice the kohlrabi. Cut the carrots diagonally into thin slices. Bring the stock to the boil, cook the kohlrabi in it for about 10 minutes. After about 5 minutes add the carrots. Pour vegetables into a colander, drain. Catch the broth.
3. Finely dice ham and onion. Mix the collected stock and cream. Heat the fat, sauté the onion until translucent. Dust with flour and sweat. Deglaze with the broth and cream mixture while stirring. Bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and sugar.
4. Halve the potatoes. Mix with the vegetables and ham and place in a greased, ovenproof dish, pour the sauce over it and sprinkle with cheese.
5. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C) for about 20 minutes.