John Myers
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Ingredients
For the bechamel sauce:
- 100 g Carrots
- 400 g Leek
- 250 g Kasseler sections
- 1 teaspoon Oil
- Butter for the casserole dish
- 40 g Butter
- 40 g Flour
- 250 ml Vegetable broth
- 250 ml Milk
- 125 g Grated cheese
- 1 teaspoon Caraway seeds
- Black pepper from the mill
- Chilli flakes
Instructions
- Peel and wash the potatoes and carrots and slice them into very fine slices. Also clean the leek and cut into fine rings, the smoked meat into sticks. Preheat the oven to 200 degrees. Butter a flat casserole dish.
- Heat some oil in a saucepan and gently fry the meat sticks in it, lift them out of the saucepan and set aside.
- Blanch the potatoes with carrots in boiling water (lightly salted) for about 5 minutes, remove and drain. Blanch the leek rings for 3 minutes in the boiling water. Pour through a sieve and collect 250 ml of the cooking water.
- Now melt the butter for the sauce in the smoked ham, stir in the flour and deglaze with the vegetable stock and milk. Stir in the cheese and simmer the sauce gently until the cheese has melted. Season well with caraway seeds and pepper.
- Now distribute the potatoes with the carrots in the prepared casserole dish, pour the sautéed smoked pork chops over them and pour in half of the béchamel sauce. Spread the leek over the top and pour in the rest of the sauce.
- Sprinkle the casserole with a few slices of leek and sprinkle a few chilli flakes over it for a spicy seasoning and bake in the oven for about 30 minutes. I served a glass of red wine with it.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 7.3gProtein: 3.8gFat: 7.6g
