Ingredients for 4 people:
200 g mushrooms
1 onion
1 clove of garlic
2 tablespoons butter
2 tablespoons flour
300 ml vegetable broth
400 ml milk
salt, pepper
nutmeg
200 g kale (cleaned)
180 g waxy potatoes
5-6 sprigs of thyme
100 g Edam cheese
Preparation:
1. Preheat oven to 180 °C top/bottom heat.
2. Clean mushrooms and cut into halves or quarters depending on size. Peel and finely chop onions and garlic. Melt butter in a pot. Add mushrooms, sauté mushrooms, garlic and onions in it. Add flour and stir. Add broth and milk and bring to a boil and season with salt, pepper and nutmeg. Simmer for 12 minutes
gently. Stir frequently as the sauce sets up very quickly.
3. Wash kale, spin dry and cut into bite-sized pieces. Peel potatoes and cut into slices about 3mm thick. Place kale and potatoes in a fireproof dish. Pluck thyme leaves from stem and add to sauce. Then pour the sauce over the potatoes and kale. Grate cheese over the casserole and bake in the oven for about 35 minutes until golden brown.
Preparation time approx. 60 minutes
Nutritional values per serving approx.:
Calories: 266
Joule: 1116
Protein: 14,5 g
Fat: 15,4 g
(FoodCentrale by ddp images)
