Quinoa vegetable casserole

Ingredients for 4 servings:

• 120 g quinoa
• 350 ml vegetable broth or stock
• 250 g shallot(s) or onions
• 40 g butter
• 1 carnation(s)
• 1 bay leaf
• 20 g flour
• 750 ml milk
• Salt
• pepper
• Sugar, brown, or honey or apple sweetness
• 3 tbsp coarse mustard
• 150 g celeriac
• 300 g potatoes
• 300 g carrot(s)
• 300 g parsnip(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 35 minutes; Total time approx. 3 hours 15 minutes

with crust

You will need a pan, a small saucepan, and a casserole dish. Prepare the quinoa by rinsing it under hot water. Then cook it in the boiling vegetable stock for 18-20 minutes. Then let it stand uncovered and cool. In the meantime, finely grate the Parmesan cheese. Finely dice a shallot. Fry this shallot in 20g butter with the clove and the bay leaf until translucent. Stir in the flour and sauté over low heat for another 5-6 minutes. Then add 350ml of milk and bring to a boil, stirring constantly. Pour in the remaining milk and bring to a boil again, stirring constantly. Season with salt, pepper, and sugar. Add the mustard and simmer the sauce over low heat for 40-50 minutes, stirring occasionally. Grease a casserole dish with the remaining butter. Halve the remaining shallots. Cut the carrots, parsnips, celery, and potatoes into 3-4 cm pieces. Arrange the prepared vegetables in the casserole dish and top with the sauce. Bake the casserole in a preheated oven at 180 degrees Celsius (convection not recommended) for 60-70 minutes. Twenty minutes before the end of the cooking time, mix the quinoa with the grated Parmesan cheese and spread it over the casserole.