Mustard vegetables au gratin - Grönsaksgratäng med senap

MUSTARD VEGETABLES AU GRATIN
Grönsaksgratäng med senap

This gratin can be served with different fried meat dishes or as a main course with a nice bread.

4 servings

4 middle-sized carrots

water, salt
2 middle-sized squash(es?)
6 to 8 cherry tomatoes
or 2 normal-sized tomatoes
2 slices dry white toast
or 2 tablespoons dried breadcrumbs

Sauce:
1 ¾ cups milk
2 tablespoons Maizena
3 tablespoons strong mustard
2 tablespoons grated horseradish
salt
black pepper
grated cheese (optional)
chopped parsley

Peel the carrots and cut them in sticks. Boil in lightly salted water for about 5 minutes and drain well. Cut the squash in sticks as well. Alternate carrots and squash in a greased, oven-proof dish. Cut the tomatoes in wedges and put them on. Dice the bread and sprinkle them on top of the veggies.

Sauce:

Pour milk and Maizena in a saucepan and bring to a boil while stirring. Lower the heat and simmer slowly until it thickens, about 5 minutes. Add more milk if the sauce is too thick. Add mustard and horseradish and flavour to taste. Pour it over the veggies in the dish and sprinkle with cheese if you wish. Bake at 390 to 440F for about 20 minutes or until slightly coloured. Sprinkle with parsley and serve.

Enjoy!

Bella