Casserole with autumn vegetables and creamy cheese sauce

Name: casserole with autumn vegetables and creamy cheese sauce
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400 g parsnip; 300 g wholegrain penne; 350 g cleaned sprouts; 50 g unsalted butter or margarine; 50 g wheat flour; 400 ml sustainable semi skimmed milk; 175 g grated old cheese bag; 200 g low fat smoked bacon strips; 1 tl caraway seed; 100 g pumpkin seeds

Casserole with parsnip, sprouts, penne, bacon, pumpkin seeds and cheese sauce.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Bring a generous pot of water to the boil. Meanwhile, peel the parsnip and cut into equal pieces of 2 cm.
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.
Meanwhile, melt the butter in a saucepan. Add the flour and stir in 3. on low heat (roux).
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.
In the meantime, heat a skillet without oil or butter and fry the bacon and caraway seeds for 3 minutes on a high heat.
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.
Bake for about 15 minutes in the middle of the oven until golden brown.