Vegetables with sesame crust

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 kg white cabbage OR:
• 1 kg leek
• 140 g butter
• 1 tbsp maple syrup, or honey
• 200 g wheat bran, or breadcrumbs
• 75 g sesame seeds
• 150 g cheese, Gruyere or other savory
• 1 tbsp flour (wholemeal flour)
• ¼ liter of milk
• ⅛ liter cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel, wash, and quarter the carrots lengthwise. Trim, wash, and roughly chop the cabbage. Or the leek. Sauté the carrots in 30g butter, season with salt and maple syrup. Place the prepared cabbage (leek), dripping wet, on top of the carrots and season with salt. Cover the vegetables and sauté over low heat for 10 minutes. Meanwhile, put the breadcrumbs, sesame seeds, the remaining butter in flakes, and 50g finely grated Gruyère in a bowl. Crumble everything together with your fingertips. Remove the vegetables with a slotted spoon, drain well, and place in a shallow baking dish. Sauté the flour in the remaining fat. Stir in the milk and cream. Cook for 5 minutes, then season with salt. Pour over the vegetables, coarsely grate the remaining cheese, and sprinkle over the top. Then scatter the crumble topping over the top. Cook at 200 degrees (gas mark 3) for 20 minutes on the lowest shelf, then another 10 minutes on the middle shelf.