Ingredients for 4 people:
350 g bunch of carrots
400 g potatoes, mainly waxy potatoes
350 g kohlrabi
250 ml vegetable stock (ready-made)
125 ml whipping cream
150 g crème fraîche
Pepper from the mill
freshly grated nutmeg
3-4 tbsp light sauce thickener
butter for the mould
100 g Gruyère
2 tbsp pine nuts
some parsley to garnish
Preparation:
1. Wash, peel and slice the carrots, potatoes and kohlrabi. Cook the vegetables in the boiling stock for 8-10 minutes. Drain the vegetables on a colander, reserving the stock. Measure out 125 ml of the stock. Bring the stock, cream and crème fraîche to the boil, stir in the sauce thickener and simmer for 1-2 minutes. Season with salt, pepper and nutmeg.
2. Grease a casserole dish with butter and layer in the vegetables. Grate the Gruyère and sprinkle over the top. Pour the sauce over the casserole and sprinkle the pine nuts on top. Bake in a preheated oven at 200 degrees (gas:
Level 3-4, fan oven: 180 degrees) for 20-25 minutes. Garnish the casserole with some parsley.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 511
Joule: 2140
Protein: 15,3 g
Fat: 37,2 g
Carbohydrates: 28 g
(FoodCentrale by ddp images)
