Colourful vegetable gratin

Name: Colourful vegetable gratin
Prep time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tbsp white flour; 100 g grated Gruyère; 1 ¼ dl single cream; 1 ½ dl milk; ½ bunch flat-leaf parsley; 300 g kohlrabi; 300 g beetroots; 250 g sweet potatoes; 60 g breadcrumbs; 2 tsp vegetable bouillon powder; salt

main dish vegetable dishes

Total: 1 hr | Active: 40 min.

vegetarian

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This vegetable gratin is a colourful alternative to the classic potato gratin. The different vegetables not only give this dish an attractive splash of colour, but they also mean it's packed with nutrients. It can be served as a side dish or enjoyed as a light supper with a simple green salad.

Nadja - LouMalou

Ingredients

for 4 person

Vegetables
300 g	kohlrabi, cut into approx. 3 mm slices
300 g	beetroots, cut into approx. 3 mm slices
250 g	sweet potatoes, cut into approx. 3 mm slices
	salted water boiling

Sauce & cheese topping
1 ½ dl	milk
1 ¼ dl	single cream
2 tbsp	white flour
2 tsp	vegetable bouillon powder
½ bunch	flat-leaf parsley, finely chopped
60 g	breadcrumbs
100 g	grated Gruyère

How it's done

Vegetables

Cook the vegetables separately in salted water for approx. 10 mins. each so that they are firm to the bite, place in the prepared dish in alternate layers.

Sauce & cheese topping

Transfer the milk, single cream, flour and bouillon powder to a shaker and shake well, pour over the vegetables. Mix the parsley with the breadcrumbs and grated cheese, sprinkle over the gratin.

To gratinate

Bake for approx. 20 mins. in the centre of an oven preheated to 180 °C (until a cheese crust forms).

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