Recently I had a nice conversation in the Best student recipes! Facebook group with Markus Andri Gordon Wilde about one of his dishes: Potato pseudo-lasagne. Since I had some carrots left in my fridge I decided to create my own ‘pseudo-lasagna’ and took Markus’s dish as a starting point. This is what came out:
- 4 small potatoes
- 4 small carrots
- 2 shallots
- 2 tablespoons of butter
- 1 tablespoon of wheat flour
- 100ml milk
- 100ml vegetable stock
- some grated cheddar
First of all, clean and peel the vegetables and cut all in thin slices. Heat a pot of water, add some salt and gently cook the carrot and potatoe slices seperatly for about 3-5 minutes each. Take both out of the water and place them in small bowls or on a plate. Heat one tablespoon of the butter and gently roast the sliced shallots for a couple of minutes.
Now it’s time for building the lasagna: Take a casserole dish and start with a thin layer of potatoes, then some carrot slices and then the shallots. Continue until you have used all vegetables, and finish with a layer of potatoes.
For the sauce, heat the remaining butter in the same pot you fried the shallots in, add the weat flour, roast gently for about one minute and then deglaze quickly with the milk. Stir the sauce until creamy and add the vegetable stock and some rosemary. Season to taste with salt and pepper.
Pour the sauce on top of your ‘lasagna’ and top with some grated chedar. Place the dish in the oven and bake for about 20-30 minutes. (Cover it with some aluminium foil if the cheese gets brown to fast.) Enjoy!
Note: This serves two persons, but you can also microwave the leftovers the next day if you cook it just for yourself.