Vegetables – Potatoes – Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), small
- 400 g broccoli
- 600 g cauliflower
- 300 g carrot (s)
- 500 ml vegetable stock
- 1 medium onion (s)
- 2 tablespoon butter or margarine
- 2 tablespoon flour
- 100 ml milk
- 50 g cheese (Gouda), rated
- salt
- pepper
- 1 pinch (s) sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook in water for about 20 minutes.
- In the meantime, clean and wash the broccoli and cauliflower and cut into florets. Peel, wash and cut the carrots into pieces. Bring the vegetable stock to the boil and cook the cauliflower and carrots in it for about 12 minutes. After about 5 minutes, add the broccoli.
- Peel the onion and chop finely. Drain the vegetables and collect the vegetable stock. Measure out 400 ml of the broth. Drain, rinse and peel the potatoes.
- Now heat the butter or margarine and sweat the onion cubes in it. Dust with flour and continue to sweat. Then gradually deglaze with the measured vegetable stock and milk, stirring constantly. Bring to the boil while stirring. Now stir in 25 g of the cheese and season with salt, pepper and sugar.
- Put the potatoes and vegetables in a greased baking dish. Pour the sauce over it and sprinkle with the remaining 25 g of cheese.
- Bake the casserole in a hot oven at 200 ° C top / bottom heat (convection: 175 ° C) for about 20 minutes. Serve hot.
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