John Myers
Ingredients for 2 servings:
- 2 stalk(s) leeks
- 6 m.-sized potatoes
- 150 g goat cheese or other cheese
- 1 cup of soy cream (Soy Cream Cuisine), approx. 200 – 250 ml content
- 1 cup of soy milk (soy drink), approx. 200 – 250 ml content
- ½ tsp mustard
- ½ tsp ajvar, optional
- some white wine
- 2 cups vegetable broth (approx. 200 – 250 ml)
- 4 cloves garlic, freshly squeezed
- 2 tbsp rice flour or other flour
- 1 tbsp butter
- some salt and pepper
- some oregano and basil
- some curry powder and turmeric
- 1 tsp nutmeg, freshly grated
- some paprika powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
vegetarian, with white wine
Cut the leek into thin rings, peel the potatoes and slice them thinly. Layer both in a large, shallow baking dish. Make a roux from the butter, flour, white wine, and vegetable stock: Heat the butter in a saucepan until melted. Gently stir in the flour with a small whisk until smooth. Now add the vegetable stock and white wine in a thin stream, continuing to stir. Bring to a boil briefly and set aside. Combine all the remaining ingredients except the cheese and mix into the roux. Pour the sauce over the vegetables. Sprinkle or top everything with the cheese. Bake the casserole for about 40 minutes on the lowest rack in a preheated oven at 200°C (top/bottom heat). Tip: If you use oatmeal instead of cheese and a vegan butter substitute, it is a vegan dish.
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