Gratinated Vegetables in Winter Purslane Béchamel
(3 servings)
| Peel and cut five potatoes and four carrots into pieces. Put the potato cubes in a pot with water and let them cook for 10 minutes. Add the carrot cubes and let them cook for 5 minutes. Add 500 grams of frozen sugar snaps and let them cook for 5 minutes. Drain the vegetables. |
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| In a pan melt two tablespoons of butter and cook one chopped onion translucent. Dredge the onions with two tablespoons of flour and add mixture of 300 millilitres of milk and 250 millilitres of vegetable stock with stirring. Bring the mixture to a boil. Add one handful of chopped winter purslane and a pinch of pepper, as well as the vegetables. |
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| Cover the dish with 150 grams of sliced goat cheese and 125 grams of diced mozzarella. Gratinate it in the oven at 200 degrees Celsius for 10 minutes. |
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