Vegetable casserole

Ingredients for 4 servings:

• 1 broccoli
• 1 cauliflower
• 3 carrots
• 200 ml whipped cream
• 200 ml milk, low-fat
• 2 tbsp butter
• 2 tbsp Flour, Type 405
• 150 g cheese (Emmental), grated
• 1 tbsp onion(s), crispy roasted
• 500 g potatoes
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and dice the potatoes, and place them in boiling salted water. While the potatoes are cooking, wash, peel, trim, and trim the broccoli, cauliflower, and carrots, and cut them into bite-sized pieces. Add the vegetables to the potatoes and cook for five to seven minutes. Drain. Melt the butter in a small saucepan and sauté the flour. Pour in the heavy cream and milk. Season the sauce with salt, pepper, and nutmeg. Mix half of the grated cheese into the sauce. Place the vegetables in a roasting pan or casserole dish. Pour the sauce over the top. Sprinkle the fried onions and the remaining cheese on top and bake in the oven at 150°C (fan-assisted) for about 20 minutes.