Vegetable casserole with cheese sauce baked
Ingredients for Vegetable casserole with cheese sauce baked
| Amount | Ingredient |
|---|---|
| 750 g | Romanesco with vegetable composition |
| 30 grams | Butter |
| 35 g | Wheat flour |
| 250 ml | Milk |
| 250 ml | Cream |
| 4 pcs | Yolk |
| 250 grams | Gouda (grated) |
| Salt, pepper and nutmeg | |
Vegetable casserole with cheese sauce baked Directions
Vegetable composition with Romanesco type with butter in a greased casserole dish. Melt butter in a saucepan and fry it to brown without wheat flour. Deglaze with milk. Pour in the cream and let boil. About 200 grams of cheese and let melt under stirring.
The sauce with salt, pepper and nutmeg. Stir egg yolks into the sauce. Sprinkle vegetables with cheese sauce and sprinkle the remaining cheese on top.
Vegetable casserole at 225 degrees about 35 minutes until golden brown au gratin.
As a supplement are: leaf salad, stir-fry p>
