Vegetable and Dumpling Gratin
- 6 cooked bread dumplings (day-old)
- 2 Kohlrabi
- 3 carrots
- 1 Red chile pepper
- 1 tablespoon chopped rosemary
- 300 milliliters milk
- 200 milliliters Whipped cream
- 1 ½ tablespoons butter
- 1 ½ tablespoons Pastry flour
- freshly ground peppers
- butter (for the pan)
- 200 grams freshly grated Cheese (such as Gauda)
Cut dumplings into 1 cm (approximately 1/2 inch) thick slices. Peel kohlrabi and carrots, halve kohlrabi. Cut kohlrabi and carrots diagonally into 0.5 cm (approximately 1/5 inch) slices. Rinse and halve chile pepper, remove seeds and ribs, chop finely. Combine rosemary, milk and cream in a pot and bring to a boil. Remove from heat.
Strain milk through a sieve. Heat butter in another saucepan, add flour and saute briefly, add milk. Simmer for about 5 minutes, stirring constantly, until milk thickens. Season with salt, pepper and nutmeg. Arrange half of vegetables and dumpling slices, overlapping, in a baking dish. Sprinkle with half of cheese and arrange remaining vegetables and dumpling slices on top. Pour bechamel sauce over.
Sprinkle with remaining cheese and bake in preheated oven at 200°C (approximately 400°F) for about 30-35 minutes or until golden brown. Remove from oven and garnish with turnip leaves. Serve.