Ebly casserole with carrots and corn

Ingredients for 4 servings:

• 250 g Ebly
• 400 g carrot(s)
• 1 can of corn
• 1 cup crème fraîche
• 1 cup of cream
• 750 ml vegetable stock
• 1 tbsp sugar
• 200 g cheese (gratin cheese)
• Oil (sunflower oil)
• Frozen herbs (8 herbs)
• salt and pepper
• Paprika powder, hot

Instructions

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

Soft wheat

Heat a little oil in a saucepan and sauté the Ebly wheat flour until translucent. Add the vegetable stock, bring to a boil, and simmer uncovered over medium heat for about 10 minutes, stirring occasionally. Meanwhile, peel the carrots and cut into small pieces. Once the Ebly flour has absorbed all of the stock, remove the pan from the heat. Heat the oil in a pan and caramelize the sugar. As soon as bubbles form, add the carrots, stirring constantly. After about 2 minutes, deglaze with the crème fraîche and cream. Bring to a boil, add the corn, and season with salt, pepper, and paprika. When the carrots are cooked but still firm to the bite, remove the pan from the heat and stir in the herbs. Transfer the Ebly flour and the vegetables, along with the sauce, to a baking dish, season with salt, pepper, and paprika, and sprinkle with the cheese. Bake the casserole at 200°C for 20-30 minutes until the cheese is golden brown.