This vegetarian casserole with Jerusalem artichokes and carrots is baked in a white sauce with cheese and makes a great vegetarian main course or rich side dish.
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450g (1 lb) carrots, thickly sliced
450g (1 lb) Jerusalem artichokes, peeled and thickly sliced
1 shallot, chopped
15g (1/2 oz) butter
15g (1/2 oz) plain flour
300ml (1/2 pt) vegetable stock
75g (3 oz) grated cheese
salt and black pepper, to taste
Method Prep:10min › Cook:25min › Ready in:35min
Start by cooking carrots. When half done, add prepared Jerusalem artichokes. When nearly done, drain and arrange with shallot in greased pie dish.
Melt butter in a pan. Stir in flour and cook for a minute, stirring constantly. Pour in stock, whisking constantly and bring to the boil. Simmer for a few minutes until thick and smooth. Season and add most of the cheese.
Pour sauce over vegetables, top with remaining cheese and brown in a preheated 180 C / Gas 4 oven, or under a hot grill.