Vegetable Coconut Gratin

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Vegetable Coconut Gratin
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
200 grams carrots
200 grams Celery root
1 small zucchini
500 grams young potatoes
½ centimeter ginger
1 teaspoon Coriander
½ teaspoon fennel seeds
½ teaspoon Ajwain
1 teaspoon peppers
2 tablespoons Ghee
180 milliliters Coconut milk
1 teaspoon Turmeric
salt
peppers
1 pinch Asafoetida
How healthy are the main ingredients?
potatocarrotCoconut milkGheegingerzucchini

Preparation steps

1.

Peel carrots and celery and grate coarsely. Rinse, dry and grate zucchini. Peel potatoes and cut into thin slices. Peel ginger and grate finely.

2.

Crush coriander seeds, fennel seeds, ajwain seeds and pepper in a mortar.

3.
Preheat the oven to 200 ° C top and bottom heat Preheat.
4.

Heat ghee in a pan and saute spices for about 1 minute. Add carrots, celery, zucchini and ginger, cook for a few minutes. Add coconut milk pour, bring to a boil and season with turmeric, salt, pepper and asafetida.

5.

Layer vegetables and potatoes in an ovenproof dish. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Serve.