for 4 person

Vegetables

600 g	new potato, cut in half
	salted water, boiling
500 g	green asparagus, lower third peeled, cut into pieces approx. 4 cm long
1	kohlrabi, peeled, sliced
3	spring onion incl. green part, cut into rings
1 tsp	salt
a little	pepper

Béchamel sauce

3 tbsp	butter
3 tbsp	white flour
4 dl	milk
¼ tsp	nutmeg
½ tsp	salt
a little	pepper
120 g	grated Gruyère
1 bunch	flat-leaf parsley, finely chopped
1 bunch	dill, finely chopped

How it's done

Vegetables

Cook the potatoes in salted water for 5 mins. Add the asparagus and kohlrabi, cook for approx. 5 mins. Drain the vegetables, place in the prepared dish along with the onions, season.

Béchamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in half of the cheese and herbs. Pour the sauce over the vegetables, scatter the rest of the cheese on top.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Garnish with the remainder of the herbs.

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