Root vegetable gratin with spicy meat stew

Ingredients:
- 500 g prime rib
- 2 dsp. butter
- 2 dsp. wheat flour
- 1 tsp. salt
- 400 ml water
- 1 onion
- 2 yellow peppers
- 1 red chilli pepper
- 1 tsp. curry
- 1 tsp. turmeric powder
- 50 ml whipping cream
- black pepper

For the vegetable topping:

- 300 g celeriac
- 2 parsnips (approx. 200 g)
- 6 carrots (approx. 300 g)
- 2 onions
- 100 g Emmental cheese
- 1 tsp. salt
- tsp. black pepper
- 500 ml cream

Preparation methods:
- Cut the meat into cubes of approx. 3 cm. Brown in portions in the frying pan. Put into a saucepan.
Sprinkle with flour and salt. Stir. Pour the water over the meat. Cover and simmer at low heat for approx.
45 min.
- Peel the onions and slice them using the shredder, chop the peppers and chilli pepper into small pieces.
Add the vegetables to the saucepan together with the curry and turmeric and cook for a further 15 min.
until the meat is cooked. Add the cream and season with salt and pepper.
- Preheat the oven to 200C.
- Insert the reversible grating disc into the shredder with the coarse side upwards. Peel the root vegetables
and the onions and grate them. Then grate the cheese likewise with the reversible grating disc.
- Put the vegetables and most of the cheese into an ovenproof dish, seasoning the layers with salt and
pepper. Add the cream. Sprinkle with the rest of the cheese. Bake for approx. 45 min.

Every success in preparing this recipe!

Robert Bosch Hausgerte GmbH