Celery and carrot vegetables with cheese sauce

Ingredients for 2 servings:

• 6 small potatoes, about 300 g
• 300 g celery
• 300 g carrot(s)
• 15 g butter
• 100 ml water
• Salt and pepper, freshly ground
• 15 g butter
• 10 g flour
• 100 ml vegetable broth, strong
• 100 ml milk
• 150 g herb cream cheese
• 2 tbsp, heaped chives
• Salt and pepper, freshly ground
• 2 tbsp, stratified peppercorns, pink for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian and very tasty

Weigh the peeled vegetables. Boil the potatoes in their jacket potatoes. Cut the carrots into 2-3 mm thick, diagonal slices and the celery into approximately 5 cm long pieces. Place 100 ml of water and the butter in a wide saucepan. Season the carrots a little and sauté for 5 minutes. Season the celery a little and add it. Sauté everything for another 15-18 minutes. For the cheese sauce, make a roux from the butter and flour and deglaze with milk and stock. Bring to a boil, add the chives, and stir in the cream cheese. Season the sauce with salt and freshly ground pepper. Peel the potatoes and place them in the center of the plate. Arrange the vegetables around them. Spread the cheese sauce over the vegetables and potatoes and sprinkle everything with red peppercorns.