John Myers
Contents
show
Ingredients
- 2 tbsp Butter
- 2 tbsp Flour
- 600 ml Milk
- 4 piece Sprigs of thyme
- 500 g Potato
- 1 medium sized Zucchini fresh
- Salt and pepper
- Freshly grated nutmeg
- 500 g Asparagus green fresh
- 200 g Cheddar cheese
- 2 tbsp Rapeseed oil
Instructions
- Heat the butter in a saucepan, stir in the flour with a whisk. Pour in the milk and cook for about 5 minutes, stirring constantly. Pluck the leaves from two sprigs of thyme and add to the sauce. Season with salt, pepper and nutmeg.
- Wash, peel and thinly slice the potatoes, or slice them. Cook in the bechamel sauce for about 5 minutes. Wash the zucchini, clean and cut into thin slices. Add the zucchini slices to the bechamel sauce and let cook briefly. Preheat the oven to 200 degrees (convection: 180 degrees).
- Wash the asparagus, peel the lower third and cut off the ends. Place the potatoes with zucchini in a baking dish. Place the asparagus on top and press in a little. Drizzle with oil, season with salt, pepper and sprinkle with cheese. Bake in the oven for about 35-40 minutes. Shortly before the end of the baking time, place the remaining sprigs of thyme on top and finish baking.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 7.4gProtein: 4.7gFat: 8g
