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🍽️ Vegetable Gratin

453 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 1 large kohlrabi
• 250 g cauliflower
• 1 stalk leek
• 1 bulb fennel
• 1 carrot
• 4 eggs
• 40 g soft butter
• salt
• pepper (from the mill)
• nutmeg
• 150 g whipping cream
• 125 g grated cheese (e.g. Emmental)
• herbs (for garnishing)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. 2. Wash the zucchini and slice it.
3. 3. Peel the kohlrabi and cut it into quarters or eighths, depending on the size.
4. 4. Slice the kohlrabi.
5. 5. Clean the cauliflower and wash it.
6. 6. Break the cauliflower into small florets.
7. 7. Clean the leek and wash it.
8. 8. Slice the leek into strips.
9. 9. Clean the fennel and wash it.
10. 10. Cut the fennel into bite-sized pieces.
11. 11. Peel the carrots and slice them.
12. 12. Separate the eggs so that you have the yolks and whites separately.
13. 13. Beat the egg yolks together with the butter, salt, pepper, and nutmeg until frothy.
14. 14. Fold the cream into the egg yolk mixture.
15. 15. Beat the egg whites with a pinch of salt until stiff peaks form.
16. 16. Gently fold the egg whites into the egg yolk mixture.
17. 17. Mix the vegetable pieces with the egg-cream mixture.
18. 18. Place the mixture into a buttered, ovenproof dish.
19. 19. Sprinkle cheese over the vegetable gratin.
20. 20. Bake the gratin in the oven for about 30 minutes.
21. 21. Before serving, sprinkle the finished dish with young kohlrabi leaves or fresh herbs.

Nutrition per serving

• kcal: 453
• Protein: 22 g · Fett/Fat: 35 g · Carbs: 13 g