Carrots in cheese sauce gratin
Ingredients for Carrots in cheese sauce gratin
| Amount | Ingredient |
|---|---|
| 1 1 / 2 kg | Carrots (carrots) into slices |
| 60 g | Butter |
| 50 g | Flour |
| 500 ml | Broth |
| 200 ml | Cream |
| 300 grams | Cheese |
| 250 grams | Mountain cheese, grated |
| 2 pcs | Yolk |
| 1 pc | Ginger, freshly grated |
| something | Salt |
| something | For butter flakes |
Carrots in cheese sauce gratin Directions
Carrots (carrots) in the meat broth, cook until al dente.
Carrots through a sieve into a bowl or pot Drain - absorb broth.
Melt butter in a saucepan. Stir in flour and fry. Fill with the broth and cook for a good 15 minutes through.
Stir over low heat the cheese and 150 grams of the mountain cheese in the sauce.
Pull off the stove, stir in the cream and the two egg yolks with a whisk.
Season with the ginger well. I take about one "finger " from a tuber. Season with salt.
Give the carrots in a casserole dish. Pour the sauce over the carrots. Sprinkle with remaining cheese and butter flakes Put mountain.
Bake in a preheated oven at 170 degrees convection about 30 - 40 minutes of baking.
