← Todas las recetas

🍽️ Baked Carrot and Cheese Casserole

525 kcal · 30 min · 4 raciones

Ingredientes

• 800 g carrots
• 60 g butter
• 30 g flour
• salt
• 400 ml milk
• pepper (from the mill)
• 0.5 tsp orange peel (unwaxed)
• nutmeg (freshly grated)
• 80 g grated Gouda
• 80 g grated goat cheese
• 40 g breadcrumbs
• 30 g grated almonds
• butter (for the dish)
• 1 tbsp fresh chopped parsley

Preparación

1. 1. Preheat the oven to 180 degrees top and bottom heat.
2. 2. Wash the carrots thoroughly.
3. 3. Peel the carrots.
4. 4. Split the carrots lengthwise in the middle.
5. 5. Cut the carrot halves into sticks about 4 centimeters long.
6. 6. Melt 2 tablespoons of butter in a small saucepan.
7. 7. Stir the flour into the melted butter.
8. 8. Sauté the butter-flour mixture briefly.
9. 9. Deglaze the mixture with the milk.
10. 10. Stir vigorously with a whisk until the sauce is smooth and lump-free.
11. 11. Season the sauce with salt.
12. 12. Season the sauce with pepper.
13. 13. Add the orange peel to the sauce.
14. 14. Add the nutmeg to the sauce.
15. 15. Let the sauce simmer gently for about 5 minutes.
16. 16. Wait until the sauce has thickened.
17. 17. Mix the two different types of cheese in a bowl.
18. 18. Remove the sauce from the heat.
19. 19. Stir half of the grated cheese into the warm sauce.
20. 20. Melt the remaining butter in a pan.
21. 21. Fry the breadcrumbs and nuts in the butter until golden brown.
22. 22. Lightly salt the breadcrumbs and nuts.
23. 23. Place the carrots in a greased baking dish.
24. 24. Pour the cheese sauce over the carrots.
25. 25. Sprinkle the casserole with the toasted almond breadcrumbs.
26. 26. Evenly distribute the remaining grated cheese on top.
27. 27. Bake the casserole in the preheated oven for 20 to 25 minutes.
28. 28. Before serving, sprinkle parsley over the casserole.

Nutrición por ración

• kcal: 525
• Protein: 19 g · Fett/Fat: 36 g · Carbs: 32 g