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Brooke Mulford
Casserole with autumn vegetables and creamy cheese sauce
Casserole with parsnip, sprouts, penne, bacon, pumpkin seeds and cheese sauce.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Bring a generous pot of water to the boil. Meanwhile, peel the parsnip and cut into equal pieces of 2 cm.
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Put the penne and sprouts with salt in the pan and boil for 8 minutes until al dente. Add the parsnip after 5 minutes. Drain.
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Meanwhile, melt the butter in a saucepan. Add the flour and stir in 3. on low heat (roux).
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Add the milk, set the heat high and stir with the whisk into a bonded sauce. Add the cheese and let it melt with stirring. Season with pepper.
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In the meantime, heat a skillet without oil or butter and fry the bacon and caraway seeds for 3 minutes on a high heat.
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Add the bacon to the pasta vegetable mixture and scoop in the oven dish. Pour the cheese sauce over it and sprinkle with the pumpkin seeds.
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Bake for about 15 minutes in the middle of the oven until golden brown.
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Nutrition
1.035Calories
Sodium0% DV1.100mg
Fat88% DV57g
Protein88% DV44g
Carbs26% DV79g
Fiber64% DV16g
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