Gratin of carrots and leeks

Name: gratin of carrots and leeks
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300 g fusilli Italian (bag 500 g); 500 g thin leeks; 1 forest root cleaned up; 1 bag besciamellasauce pack of a 2 bags, 100 g; 500 ml milk; 150 g cheese young mature 50, grated

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).

Ingredients

Kitchen Stuff

baking dish capacity approx. 2 liters, greased

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..