Rootvegetables in Mornay sauce

4 medium sized carrots
2 parsnips
200 g artichoke
1 crushed clove of garlic
2 tbs butter
1 tsp ground clove
1 tbs syrup
4 sprigs of fresh thyme, plucked
salt and pepper

Sauce Bechamel:
35 g butter
1/2 dl wheat flour
0,5 l milk
salt, pepper
a pinch of nutmeg

Sauce Mornay:
0,5 l sauce Bechamel
1 egg yolk
1 dl cream
25 g grated Emmental of Parmesan
Peel and cut the vegetables into large chunks. Place the peel artichokes immediately in cold water to avoid tarnishing.
Boil the vegetables in salty water until al dente. NB. Carrots and parsnips require a longer time than the artichoke.
Take out the cooked vegetables and place in cold water to cool off.
Pour out the water.
Divide the vegetables on four sheets of SAGA Cooking Paper. Twist the paper into SAGA Boats.
Add syrup and other spices and pour the Mornay sauce on top.
Gratinate in the oven until the sauce becomes a delicius brown.

Sauce Bechamel:
Melt the butter in a saucepan and mix in the flour. Cook on low for 4-5 minutes. Do not let it brown.
Warm up the milk and add 1/3 of it into the saucepan. Whip the sauce smooth. Add another 1/3 of the milk and whip it smooth. Add the rest of the milk and let it simmer for 10 minutes mixing it intermittently. Add spices to taste and strain.

Sauce Mornay:
Mix the cream and egg yolks well.
Whip the mixture in with boiling bechamel sauce and move off the hot plate. Mix in the cheese.