Carrot, Pumpkin and Chard Pie

Vegetables

• 25 g vegetarian hard cheese, cut in pieces (2 cm)
• 50 g stale white bread, torn in pieces
• 10 g fresh coriander, leaves only
• 3 garlic cloves
• 300 g carrots, cut in pieces
• 5 g fresh root ginger, peeled, cut in round slices (2 mm)
• 300 g pumpkin flesh, diced (3 cm)
  of 300 g butternut squash, diced (3 cm)
• 300 g onions, sliced
• 50 g olive oil
• 50 g water
• 1 tsp fine sea salt
• 300 g sweet potatoes, diced (2 cm)
• 100 g red peppers, cut in pieces (3 cm)
• 100 g Swiss chard, thick stalks removed, sliced (3 cm)
  of 100 g fresh spinach leaves

Béchamel Sauce

• 500 g whole milk
• 40 g butter, diced
• 40 g plain flour
• ½ tsp fine sea salt
• 1 pinch ground nutmeg
• 1 pinch ground black pepper