Vegetables au gratin with cheese
Instructions
Scrape the carrots, wash them and cut them into rings.
Peel the kohlrabi, wash and cut into cubes.
Peel the celery root and cut it into small pieces.
Wash the leeks after eliminating the strands and cut them into pieces of approximately 2 cm.
Melt the butter in a skillet.
Add the turnip, carrots and celery and saute it over medium heat for about 8 minutes, stirring.
You heat the oven to 170 degrees (5 thermostat).
Remove the vegetables from the pan with a skimmer and place them on a dish from the oven.
In the same Pan Sauté leeks in place for two or three minutes, mixing them.
Remove them with a skimmer and add to vegetables in the baking dish.
Sprinkle the pan with flour, mix with the spatula and pour the broth a little at a time.
Bring to the boil, stirring constantly, add salt, pepper and a pinch of nutmeg.
Simmer for three minutes then add the parsley.
Pour this sauce over the vegetables; stir gently.
Peel the potatoes, wash them, thickly and place them over the vegetables.
Cover the baking dish with foil, and bake in the oven for an hour and a half until the potatoes are tender.
When the potatoes are cooked, grate cheese, sprinkle on potatoes, place the dish under the grill and let it Brown.
Served hot in the same cooking pot.
If you don't have broth, you can replace it with milk or water.
Ingredients and dosing for 4 persons
- 12 small leeks
- 2 large carrots
- 500 g of potatoes
- 1 small turnip
- 2 stalks of celery
- 150 g of fontina cheese
- 50 g of butter
- 50 cl of chicken soup
- 25 g of flour
- 2 tablespoons of chopped parsley
- Nutmeg
- Salt
- Pepper