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Vegetable casserole

Category Vegetables & mushrooms

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  • 1h 10 minutes
  1. 700 g cauliflower
  2. 500 g broccoli
  3. 250 g carrots
  4. butter for greasing
  5. 30 g butter
  6. 2 tbs flour
  7. 300 ml milk
  8. 80 g blue cheese
  9. 100 g grated Emmental cheese
  10. salt, pepper
  11. lemon juice to taste
  12. nutmeg
  13. 2 eggs
  14. 200 g cooked ham

1. Clean the cauliflower and broccoli and divide into small florets. Peel and dice the carrots. Add dripping wet vegetables to the large pot.

2. Heat the pot at on highest level up to the vegetable window, switch to a low level and cook for about 15 minutes in the vegetable area.

3. Preheat oven to 200°C (top and bottom heat). Grease the Lasagnera with butter and add the cooked vegetables.

4. Add butter to the small pot and switch to a medium level. As soon as it begins to melt, add flour and sauté. Gradually add the milk, stirring constantly. Let the sauce simmer for approx. 2 minutes.

5. If the blue cheese has a rind, remove it. Melt both types of cheese in the sauce while stirring.

6. Season to taste with salt, pepper, lemon juice and nutmeg. Let the sauce cool a little, gradually stir in the eggs. Cut the ham into strips and spread over top the vegetables. Pour the sauce over top at the end.

7. Gratinate in the middle of the oven for approx. 15 minutes until golden brown.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water


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