🍽️ Colorful Vegetable Gratin

Name: Colorful Vegetable Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbsp wheat wholemeal flour; salt; 2 tbsp 5-grain flakes; 30 g butter; 285 g corn (can; drained weight); 250 g kidney beans (can; drained weight); 200 g leek (1 stalk); 2 bulbs fennel; 1 tbsp olive oil; 100 ml classic vegetable broth; 250 g zucchini (1 zucchini); pepper; 0.5 bunch chives; 4 sprigs flat-leaf parsley; 250 g yogurt (1.5% fat)

296 kcal · 30 min · 4 servings

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Ingredients

3 tbsp wheat wholemeal flour
salt
2 tbsp 5-grain flakes
30 g butter
285 g corn (can; drained weight)
250 g kidney beans (can; drained weight)
200 g leek (1 stalk)
2 bulbs fennel
1 tbsp olive oil
100 ml classic vegetable broth
250 g zucchini (1 zucchini)
pepper
0.5 bunch chives
4 sprigs flat-leaf parsley
250 g yogurt (1.5% fat)

Instructions

1. Mix flour, a pinch of salt, and the flake mixture in a small bowl. Cut the butter into small cubes, knead them into the flour mixture with two tablespoons of cold water, and chill the dough.
2. Place corn and kidney beans in a sieve, rinse them under running water, and let them drain well.
3. Cut the leek in half lengthwise, wash it thoroughly, trim the hard ends, and slice it into thin rings.
4. Rinse and trim the fennel. Set aside the green fennel fronds. Cut the fennel bulbs in half and slice them into strips about one centimeter wide.
5. Heat olive oil in a pot and sauté the leek and fennel for two minutes. Add vegetable broth, bring to a boil, and simmer the vegetables covered on low heat for five to seven minutes.
6. Wash, trim, halve the zucchini lengthwise, and slice it into rounds about one centimeter thick. Add the zucchini to the fennel-leek mixture, season with salt and pepper, and remove from the heat.
7. Spread all the vegetables in a shallow baking dish with a capacity of about 1.5 liters. Crumble the cold dough over the top and bake the gratin in a preheated oven at 200 degrees Celsius (convection 180 degrees Celsius or gas mark 3) for about 35 minutes until golden brown.
8. Wash the chives and parsley and shake them dry. Set aside some chives for garnish and slice the rest into fine rings. Pluck the parsley leaves from the stems and chop them finely together with the fennel fronds.
9. Stir the chopped herbs into the yogurt in a bowl. Season the sauce with salt and pepper. Garnish the vegetable gratin with the remaining chives and serve it alongside the herb yogurt.

Nutrition per serving

kcal: 296
Protein: 14 g · Fett/Fat: 11 g · Carbs: 33 g