John Myers
Ingredients for 4 servings:
- 500 g pasta, e.g. spirals
- 500 g vegetable mix (frozen Kaiser vegetables) or fresh cauliflower and broccoli florets and sliced carrots
- Fondor
- Nutmeg, freshly grated
- Parsley, finely chopped
- 60 g butter
- 3 tbsp flour
- 250 ml sweet cream
- 250 ml hollandaise sauce
- some milk or water, if necessary
- optionally grated cheese for gratinating
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Spread the Kaisergemüse (raw or frozen) evenly in a large casserole dish. Sprinkle with a little Fondor, and nutmeg to taste, then scatter the chopped parsley on top. Cook the pasta in salted water until al dente. Arrange it on top of the vegetables. Preheat oven (top and bottom heat) to 200°C. Melt the butter in a small saucepan, add the flour, and whisk well. Using the sweet cream and possibly a little milk or water, make a creamy béchamel sauce, seasoning it with nutmeg to taste. Let cool slightly, then whisk in the hollandaise sauce (do not bring back to a boil). Pour the sauce over the pasta. Place the casserole dish on the middle rack of the oven for about 30 minutes. The pasta should have turned golden brown around the edges. Note: The thicker the sauce, the more stable the gratin will be when portioned. Can also be topped with cheese, but this is not necessary.
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