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🍽️ Gratin cremoso con asparagi e patate

508 kcal · 30 min · 4 porzioni

Ingredienti

• asparagi bianchi 1 mazzo
• asparagi verdi 1 mazzo
• patate piccole, prevalentemente da lessa 1 kg
• sale q.b.
• margarina, vegana 4 cucchiai
• farina di grano, tipo 405 4 cucchiai
• vino bianco, secco 200 ml
• bevanda di soia 500 ml
• foglie di alloro, essiccate 1 pz.
• pepe, nero macinato q.b.
• noce moscata, macinata q.b.
• formaggio grattugiato Vemondo 150 g
• prezzemolo, fresco 10 g

Preparazione

1. 1. Wash the white asparagus thoroughly.
2. 2. Peel the white asparagus completely.
3. 3. Cut off the woody bottom ends of the white asparagus.
4. 4. Wash the green asparagus.
5. 5. Cut off the woody ends of the green asparagus.
6. 6. Peel the bottom third of the green asparagus.
7. 7. Cut both asparagus varieties into pieces about 3 cm in size.
8. 8. Peel the potatoes.
9. 9. Wash the peeled potatoes.
10. 10. Quarter the potatoes.
11. 11. Put the potatoes into a pot.
12. 12. Cover the potatoes with salted water.
13. 13. Bring the water with the potatoes to a boil.
14. 14. Cook the potatoes for approx. 10 minutes.
15. 15. Heat margarine in a pot on medium heat.
16. 16. Dust the melted margarine with flour.
17. 17. Sauté the flour for approx. 2 minutes.
18. 18. Deglaze the mixture gradually with white wine.
19. 19. Stir vigorously while doing so.
20. 20. Add soy drink and a bay leaf to the sauce.
21. 21. Simmer the sauce on medium heat for approx. 5 minutes.
22. 22. Cook until the sauce is slightly thick.
23. 23. Season the sauce with salt, pepper, and nutmeg.
24. 24. Preheat the oven to 180 °C (top/bottom heat).
25. 25. Drain the cooked potatoes.
26. 26. Let the potatoes drain.
27. 27. Mix the potatoes and asparagus in a baking dish.
28. 28. Pour the sauce over the potato-asparagus mixture.
29. 29. Sprinkle the casserole with vegan grated cheese.
30. 30. Bake the casserole for approx. 30 minutes in the oven.
31. 31. Wash the parsley in the meantime.
32. 32. Shake the parsley dry.
33. 33. Pluck the parsley leaves.
34. 34. Finely chop the parsley leaves.
35. 35. Carefully remove the casserole from the oven.
36. 36. Sprinkle the finished casserole with the chopped parsley.
37. 37. Serve the casserole.

Valori per porzione

• kcal: 508
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 62 g