Carrot-kohrabrabi dish

Name: carrot-kohrabrabi dish
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 el unsalted butter or margarine; 125 g Provencal lean bacon strips half (a 250 g); 1 kohlrabi approx. 600 g; 1 bag winter carrot to stick; 1 package potato slices; 1 bag besciamella sauce mix pouch 50 mg; 500 ml semi skimmed milk; 1 bag grated cheese 175 g all variations possible

Casserole with carrot, kohlrabi, Provencal lean bacon strips and bechamel dressing

Ingredients

Kitchen Stuff

1 baking dish (about 2.5 liters)

Directions

Preheat the oven to 175 degrees. Grease the oven dish with butter. Fry the bacon strips gently in their own fat. Cut the kohlrabi into thin slices, peel them and cut the slices into quarters.
Mix the kohlrabi with the winter carrots, the potato slices and the fried bacon strips. Prepare the bechamel sauce with the milk according to the instructions on the package and stir in the cheese.
Spoon half of the vegetable mixture into the oven dish, dividing half of the cheese sauce over it. Spoon the rest of the vegetable mixture and divide the rest of the cheese sauce over it.
Put the dish in the oven and fry the dish in 45 minutes until golden brown and done.