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Vegetable Coconut Gratin
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 15 mins
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Ingredients
for
4
- Ingredients
- 200 grams carrots
- 200 grams Celery root
- 1 small Zucchini
- 500 grams young potatoes
- ½ centimeter ginger
- 1 tsp Coriander
- ½ tsp fennel seeds
- ½ tsp Ajwain
- 1 tsp peppers
- 2 Tbsps Ghee
- 180 milliliters Coconut milk
- 1 tsp Turmeric
- salt
- peppers
- 1 pinch Asafoetida
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.
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