Gratin with pork, potatoes and carrots

750 g carrots

500 g pulp pork

500 g potatoes

250 ml milk
what kind of milk should I choose? we'll show

100 g cheese

40 g butter

30 g flour

30 g vegetable oil

1 the beam green onions

1 the beam parsley

black pepper

salt

This dish is an alternative to meat in French.

Clean, rinse carrots and potatoes in salted water, boil 15 min by adding at the end of cooking finely chopped green onion, then put all in a colander.

Wash and chop the parsley and mix with vegetables.

Pork roast on all sides, then add pepper and salt, cut into slices approximately 2-3 mm thick.

Slice the carrots and potatoes circles.

Melt the butter and brown in it the flour, then gradually pour in milk, stirring the mixture, boil for 1-2 minutes, stirring, then add the grated cheese, pepper and salt to taste.

Layers put meat and vegetables in the form of a greased butter, pour in the sauce, sprinkle with cheese to put on top of slices of butter.

Bake gratin with pork, potatoes and carrots in a preheated 180 C oven for half an hour.