Vegetable casserole

Ingredients for 4 servings:

• 1 cauliflower
• 4 m.-sized potatoes, (vfk)
• 3 carrots
• 1 pack of cooked ham (prosciutto)
• 1 tbsp spice mix, Panch Poron (optional)
• 1 tbsp flour
• 1 tbsp butter, approx.
• Butter, for the mold
• 100 g cooked cheese
• ½ liter of milk
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with cauliflower, potatoes and ham

Peel and slice the potatoes and carrots, and cut the cauliflower into florets. Wash all the vegetables and then bring to a boil in a large pot with a teaspoon of salt and the panch poron and cook for about 3 minutes. The vegetables don’t need to be cooked yet. Preheat the oven to 180°C fan-assisted oven or 200°C top and bottom heat. Meanwhile, to make a béchamel sauce, melt the butter in a small pot and quickly whisk in the flour (a heaped tablespoon). Now add very small amounts of the milk, stirring quickly so that no lumps form and the mixture resembles a thin batter. Gradually add more milk until all the milk is in the pot. Season with salt, pepper, and nutmeg. Bring to a boil while stirring, then add the cooked cheese and simmer over low heat for about 10 minutes. Stir frequently to prevent sticking. Drain the vegetables through a sieve. Grease a baking dish with butter and add the vegetables. Chop the ham into small pieces and arrange it on top of the vegetables. Finally, pour the sauce over the dish. Place everything in the oven and bake for about 20 minutes. The panch poron spice mix gives the dish a very spicy flavor. It can also be done without it, but it loses some of its kick. The cheese in the sauce means there’s no need to add any cheese. You can also vary the vegetables, depending on what you have and what goes well with a light sauce.