EatSmarter exclusive recipe

Colorful Vegetable Gratin

with 5-Grain Streusel
Average: 4.2 (6 votes)
(6 votes)
Colorful Vegetable Gratin

Colorful Vegetable Gratin - No one can resist the crispy cereal flakes

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35 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Plenty of tasty "greens" with a high fibre content are served, so the stomach won't growl again so soon - and that with relatively few calories per portion. Furthermore, calcium and magnesium are available in the optimal ratio of 2:1 for our body.

2000 years ago, wild fennel was considered a remedy for a total of 22 diseases. Today, there is evidence that the essential oil in the tuber vegetables has a calming and soothing effect, especially on the stomach and intestines.

1 serving contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein14 g(14 %)
Fat11 g(9 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage13 g(43 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.6 mg(63 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.4 mg(29 %)
Folate122 μg(41 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C60 mg(63 %)
Potassium940 mg(24 %)
Calcium293 mg(29 %)
Magnesium130 mg(43 %)
Iron5.3 mg(35 %)
Iodine18 μg(9 %)
Zinc2.4 mg(30 %)
Saturated fatty acids4.5 g
Uric acid121 mg
Cholesterol19 mg
Development of this recipe:


3 tablespoons Whole wheat flour
2 tablespoons 5-Grain cereal flakes
30 grams butter
285 grams Corn (canned, drained)
250 grams Kidney beans (canned, drained)
1 stalk Leeks (about 200 grams)
2 Fennel bulb (each about 200 grams)
1 tablespoon olive oil
100 milliliters Vegetable broth
1 zucchini (about 250 grams)
½ bunch Chives
4 stalks flat-leaf parsley
250 grams Yogurt (low-fat)
How healthy are the main ingredients?
CornKidney beansLeekWhole wheat flourolive oilChives

Kitchen utensils

1 Tablespoon, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Can opener, 1 Sieve, 1 Pot (with lid), 1 Wooden spoon, 1 Measuring cups, 1 shallow Casserole dish (about 1.5 liters), 1 Medium bowl

Preparation steps

Colorful Vegetable Gratin preparation step 1

Mix together flour, 1 pinch of salt and the cereal in a small bowl. Cut butter into small pieces. Knead into mixture with 2 tablespoons cold water and chill.

Colorful Vegetable Gratin preparation step 2

Rinse corn and kidney beans in a sieve and drain.

Colorful Vegetable Gratin preparation step 3

Halve leek lengthwise, rinse well and drain. Cut leek into thin rings.

Colorful Vegetable Gratin preparation step 4

Rinse fennel and set aside the fennel fronds. Cut fennel in half, remove core and cut each half into 1 cm (approximately 1/4-inch) slices. 

Colorful Vegetable Gratin preparation step 5

Heat the olive oil in a pot. Sauté leek and fennel until tender, about 2 minutes. Add vegetable broth and bring to a boil, then cook over low heat for 5-7 minutes.

Colorful Vegetable Gratin preparation step 6

Rinse zucchini, wipe dry, cut in half lengthwise and cut into 1 cm (approximately 1/4-inch) slices. Add to fennel mixture, season with salt and pepper and remove from heat.

Colorful Vegetable Gratin preparation step 7

Distribute all vegetables in a shallow baking dish (about 1.5 liters or 1 1/2 quarts). Top with the chilled cereal crumbs and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 35 minutes.

Colorful Vegetable Gratin preparation step 8

Meanwhile, rinse chives and parsley and shake dry. Set some chives aside and cut the rest into small rings. Pluck parsley leaves and chop finely with the reserved fennel fronds.

Colorful Vegetable Gratin preparation step 9

Mix the chopped herbs in a bowl with the yogurt. Season with salt and pepper. Garnish vegetable gratin with remaining chives and serve with the herb yogurt.