🍽️ Autumn Vegetable Casserole with Spicy Mustard Crust

Name: Autumn Vegetable Casserole with Spicy Mustard Crust
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 400 g; salt pinch; leek 2 pcs.; carrots 2 pcs.; celeriac 150 g; onions, yellow 1 pc.; thyme, fresh 15 g; butter 7 tbsp; pepper, black ground pinch; wheat flour, Type 405 40 g; beer 250 ml; milk 250 ml; vegetable broth 1 tsp; nutmeg, ground pinch; balsamic vinegar, light 1 tsp; Emmental grated 100 g; breadcrumbs 50 g; mustard 2 tsp; sour cream 200 g

467 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 400 g
salt pinch
leek 2 pcs.
carrots 2 pcs.
celeriac 150 g
onions, yellow 1 pc.
thyme, fresh 15 g
butter 7 tbsp
pepper, black ground pinch
wheat flour, Type 405 40 g
beer 250 ml
milk 250 ml
vegetable broth 1 tsp
nutmeg, ground pinch
balsamic vinegar, light 1 tsp
Emmental grated 100 g
breadcrumbs 50 g
mustard 2 tsp
sour cream 200 g

Instructions

1. Peel the potatoes and wash them thoroughly. Cut them into halves or quarters. Place the potatoes in a pot of salted water. Bring the water to a boil and cook the potatoes for about 15 minutes.
2. Clean the leek and trim the ends. Slice the vegetable into thin rings. Peel the carrots and remove the ends. Cut them lengthwise into quarters and dice them finely. Peel the celery and dice it finely as well. Peel the onion and dice it. Wash the thyme and shake it dry. Pluck the leaves from the stems.
3. Heat 2 tablespoons of butter in a pot over medium heat. Sauté the prepared vegetables in it for about 5 minutes. Season with salt and pepper. Remove the pot from the heat and set the vegetables aside.
4. Preheat the oven to 180 °C (top and bottom heat). Melt 5 tablespoons of butter in another pot over medium heat. Stir in the flour and sauté for 1 minute. Deglaze with beer and milk. Add the thyme leaves. Season with broth, grated nutmeg, salt, and pepper. Let the sauce simmer for a few minutes. Finally, season with vinegar.
5. Drain the potatoes and let them steam dry for a moment. Mix them with the sautéed vegetables and the sauce. Transfer the mixture to a greased casserole dish. In a bowl, mix the Emmental cheese, breadcrumbs, mustard, and sour cream. Season the mixture with salt and pepper. Spread the mixture evenly over the casserole. Bake the dish in the oven for about 45 minutes.
6. Carefully remove the casserole from the oven. Plate the dish. Serve it warm. Enjoy your meal!

Nutrition per serving

kcal: 467
Protein: 16 g · Fett/Fat: 25 g · Carbs: 41 g