Today we have another hearty casserole as #recipe of the week.
The potato and carrot casserole from our “Casseroles” magazine is very easy to prepare with the #Thermomix® with the twist of a knife and tastes wonderful.
A green salad would definitely go well with it.
Enjoy it, your #Landhaus team!
Photo: Steffie Heitzler
Servings 4
INGREDIENTS
- Vegetables
- 3 medium potatoes
- 5-6 medium carrots
- 1 egg
- Salt pepper
- 4 splashes of Maggi as desired
- sauce
- 250 ml milk
- 20g flour
- 25g butter
- 100 Emmental cheese
- Salt & pepper to taste
- 1/4 tsp vegetable paste
INSTRUCTIONS
Preheat the oven to 180°C. Cut potatoes and carrots into coarse pieces and chop at 6 sec/speed 5. Add the egg, pepper, salt and Maggi, mix 15 seconds/speed 4. Pour the whole thing into a baking dish and smooth it out evenly. Place on the middle rack and cook for at least 30 minutes. Now prepare the sauce in the mixing bowl. To do this, do not rinse the mixing bowl and insert the mixing attachment. Pour in milk, flour and butter and mix for 3 mins/100°C/speed 1. Add the Gouda in pieces that are not too large, pepper, salt, vegetable paste and mix for another 3 mins/90 °C/speed 1. Pour over the pre-cooked carrot and potato mixture and brown in the oven for another 10-15 minutes.
