Potato and carrot casserole

Ingredients for 4 servings:

• 600 g potato(s), waxy
• 400 g carrot(s)
• Salt and pepper, white
• 200 g peas (frozen)
• 30 g butter
• 30 g flour
• 125 ml milk
• 50 g cheese (Gouda), grated
• 50 g ham, raw, diced
• 375 ml vegetable broth

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel, wash, and slice the potatoes and carrots, then cook in boiling salted water for about 15 minutes. Add the peas to the potatoes and carrots 2 minutes before the end of cooking. Drain the vegetables, reserving the cooking water. Heat the butter in a saucepan. Sauté the flour in it. Add the diced raw ham and sauté briefly. Deglaze with vegetable stock and milk, stirring constantly. Simmer the sauce for about 5 minutes. Season with salt and pepper. Place the vegetables in a greased casserole dish. Pour the sauce over the casserole. Sprinkle the cheese over the casserole. Bake the casserole in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for about 10 minutes.