Master chef
Utensils
Apron
Bowl
Cooking spoon
Measuring cup
Oven mitts
Pan
Paring knife
Rösti grater
Sieve
Stick blender
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
slotted spoon
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the dish with butter.
Pasta
Halve the leek lengthwise, cut into approx. 2 cm pieces, place in boiling salted water, cook for approx. 2 mins. until just soft. Remove the leek with a slotted spoon, transfer to the prepared dish. Cook the pasta in boiling salted water until just al dente. Drain the pasta, add to the leek.
Sauce
Melt 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 all at once, bring to the boil while stirring. Roughly grate the carrots, add. Reduce the heat, cover and simmer over a low heat for approx. 10 mins., stirring occasionally. Purée the sauce,add the cheese, mix, season, pour over the pasta in the dish and mix well.
Crumble
Place the butter and all the ingredients up to and including the salt in a bowl, pick the thyme leaves off the sprigs and add, rub together using your hands to form an even, crumbly mixture. Spread the crumble on top of the pasta.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C.
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