Carrot and cauliflower casserole

Ingredients for 2 servings:

• ½ cauliflower
• 8 carrots
• 1 tbsp oil (sunflower oil)
• 1 tbsp mustard
• 200 ml cream
• 1 tbsp vegetable broth, instant
• 50 g cheese (gratin cheese), grated or processed cheese
• salt and pepper
• 1 onion(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Preheat the oven to 200°C. Separate the cauliflower florets and blanch them in salted water for 5 minutes. Peel the carrots and cut them into roughly 0.5 cm wide slices, then add them to the salted water for 4 minutes. Drain both in a sieve and transfer them to a casserole dish. Mix the cream (or milk if you’re more calorie-conscious) with the vegetable stock. Dice the onion and sauté it in the oil until translucent. Then make a roux with the flour and cream stock and add the mustard and cheese. Season with salt and pepper and then pour the sauce over the vegetables. Return to the preheated oven for 15 minutes. Serve hot.