Creamy vegetables au gratin are perfect for beef, lamb, elk and several types of meat. The delicious soft vegetables that bathe in cream, garlic and cheese are always popular for everyone.
Ingredients
- 0,5 kg potatoes
- 1 pcs squash
- 5 pcs carrots
- 1 pcs celery root
- 3 pcs shallot
- 4 clove garlic
- 100 gram butter
- 3 dl whipping cream
- 5 dl milk
- 50 gram Ridder cheese
- 100 gram Jarlsberg /Norwegia
- salt and pepper
- 1 tbsp dijon mustard
- 1 tbsp finely chopped fresh thyme
Step 1
Start by finding a fairly large pan and set on medium heat. Add the butter and let it melt. Chop the shallots and garlic to add to the pan. Let the onion cook on medium heat until it becomes soft and golden. (Do not brown.) Add milk and cream to the pan and bring to the boil.
Step 2
Now it's smart to start preparing the vegetables while the cream mixture is simmering. Peel the vegetables and cut into pieces. I cut potatoes and carrots into slices, and strips of squash and parsley root.
Step 3
Add well with freshly ground pepper to the cream mixture and find a hand mixer. Now the mixture has started to thicken a bit. Smooth the mixture with a hand mixer. Then season with salt and add the vegetables. Stir gently so that the vegetables do not stick together. Boil the vegetables in the cream mixture for 10-15 minutes.
Step 4
Now you can pour the mixture into a large refractory dish or in small portion forms and bake further in the oven. Set the oven to 190 degrees hot air. Sprinkle on a good grated cheese.
Step 5
Bake the vegetables for 30 minutes in the oven and let them rest for a minimum of 10 minutes before serving. This garnish is very popular, so make sure you have enough of it. Good luck
