Casserole with Peas and Purslane (Bezelyeli Semizotlu Güveç)

Sort and wash the peas.

Sort the purslane, cut into large pieces, wash in plenty of water, and drain in a colander.

Dice the onion. Peel the carrot and potato, wash, and cut into small cubes.

Grate the kashar cheese.

Put half a small cup of olive oil into a wide pot and add the onions.

Sauté on the stove for 5 minutes, then add the tomato paste and stir.

Add the peas, then add 1 small cup of water, stir, and close the lid.

Cook covered over medium heat for 15 minutes.

Then add the carrot, potato, salt, and black pepper, and cook for 10 more minutes.

Then add the coarsely chopped purslane, stir well, and cook uncovered for 5 more minutes.

Remove from the heat and divide among the casserole dishes.

In another pot, put olive oil or butter and add the flour.

Toast for 5 minutes, then turn off the heat.

After it cools for 10 minutes, add 2 cups of milk and return to the heat.

Stir continuously until it thickens, add salt and black pepper, stir, and remove from the heat.

Divide over the casserole dishes, then sprinkle the grated kashar cheese on top.

Bake at 200°C on the top-bottom heat setting for 15-20 minutes, and serve hot.