Today's #recipeoftheweek is another hearty casserole.
The potato and carrot casserole from our "Casseroles" magazine is #Thermomix® in no time at all and tastes wonderful.
It certainly goes well with a green salad.
Enjoy, your #Landhaus team!
Photo: Steffie Heitzler
Portions 4
INGREDIENTS
- vegetables
- 3 medium potatoes
- 5-6 medium carrots
- 1 egg
- salt & pepper
- 4 dashes of Maggi to taste
- Sauce
- 250 ml milk
- 20 g flour
- 25 g butter
- 100 Emmental cheese
- Salt & pepper to taste
- 1/4 tsp vegetable paste
INSTRUCTIONS
Preheat the oven to 180°C. Cut the potatoes and carrots into large pieces and chop for 6 seconds/speed setting 5. Add the egg, pepper, salt and Maggi and mix for 15 seconds/speed setting 4. Pour the mixture into an ovenproof dish and smooth evenly. Place on the middle shelf 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 mixer attachment. Pour in the milk, flour and butter and mix for 3 minutes at 100 °C/speed setting 1. Add the Gouda cheese in small pieces, pepper, salt and vegetable paste and mix for a further 3 minutes/90 °C/speed setting 1. Pour over the pre-cooked carrot and potato mixture and brown in the oven for a further 10-15 minutes.
