Kohlrabi and potato casserole

Ingredients for 2 servings:

• 350 g potatoes
• 2 tbsp butter
• 1 tbsp flour
• 125 ml vegetable stock
• salt and pepper
• 125 ml cream
• 150 g carrot(s)
• 350 g kohlrabi
• 50 g Gouda, grated
• ½ bunch parsley
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Cook the potatoes in plenty of boiling water for about 20 minutes, then let them cool and peel them. Grease a baking dish. Preheat the oven to 200°C (top/bottom heat), or 175°C (fan oven). Melt the fat in a saucepan. Add the flour and sauté briefly. Pour in the stock and cream, stirring constantly. Bring to a boil, simmer for about 3 minutes, and season with salt and pepper. Peel the carrots and kohlrabi. Slice the carrots and dice the kohlrabi. Wash the parsley, shake dry, and finely chop, reserving a little for garnishing. Stir the cheese, reserving a little for sprinkling, and the chopped parsley into the sauce. Dice the potatoes. Place the potatoes, carrots, and kohlrabi in a greased baking dish. Pour the sauce over the potatoes and sprinkle with the remaining cheese. Bake in the preheated oven for 30-40 minutes. Garnish the casserole with parsley and serve immediately.