Filter
Reset
Sort ByRelevance
Roxybc
Gratin of carrots and leeks
A tasty recipe. The vegetarian main course contains the following ingredients: fusilli (Italian (bag 500 g)), thin leeks, carrots (cleaned), berry delicacies (pack of a 2 bags, 100 g), milk, cheese (mature mature 50 and grated).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 225 ° C.
-
Cook the fusilli according to the instructions on the package.
-
Halve the leeks in length so that they are the same length as the roots.
-
She was good.
-
Boil the pieces of leeks for 5 minutes, halve them evenly.
-
Halve the roots in the length.
-
Boil the carrots and leeks together for 5 minutes.
-
Drain the fusilli and scoop the pasta into the baking dish.
-
Drain the vegetables.
-
Put the carrots and leeks over and over on the pasta.
-
Prepare the béchamel sauce according to the instructions on the package with the milk and stir in the cheese.
-
Season with salt and pepper.
-
Pour the sauce evenly over the vegetables in the oven dish.
-
Put the dish on the grid in the middle of the oven and let the sauce turn golden brown in 15 minutes.
-
Serve the dish in 4 deep plates..
Blogs that might be interesting
-
45 minMain dishquick-cooking rice, Red pepper, bean sprouts, extra fancy crab, eggs (M), sunflower oil, nasi / bami vegetable mix, sweet chilli sauce,spicy rice cake with crab
-
40 minMain dishveal schnitzel, pork schnitzel, fresh thyme, flour, butter, Camembert, liquid honey, shaved almonds, White wine,schnitzel with camembert, honey and white wine
-
15 minMain dishfresh coriander, salted cashew nuts, sunflower oil, coarsely chopped wok vegetables, carrot grater, vinegar, curry powder, coconut milk, peanut butter, flat bread with garlic and coriander, butter,coconut curry with carrot salad
-
25 minMain dishbutter, olive oil, lean smoked bacon, beef rib, onion, shallot, winter carrot, garlic, Red pepper, flour, Red wine, meat fond, fresh provençal herbs, dried Provençal herbs, Chestnut mushroom, green olive with allspice, green olive,boeuf provençale
Nutrition
575Calories
Sodium29% DV695mg
Fat26% DV17g
Protein56% DV28g
Carbs26% DV78g
Fiber16% DV4g
Loved it