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Ingredients
Vegetable Gratin
- Ingredients
- 1 Zucchini
- 1 large Kohlrabi (with green)
- 250 grams Cauliflower
- 1 stalk Leeks
- 1 Fennel bulb
- 1 carrot
- 4 eggs
- 20 grams Cultured butter (room temperature)
- salt
- peppers
- Nutmeg
- 150 milliliters
- 1 tsp Canola oil
- 50 grams grated Cheese (such as Emmentaler)
Rinse the zucchini and cut into slices. Peel the kohlrabi and set the green leaves aside. Cut the kohlrabi into quarters and slice.
Rinse the cauliflower and divide into florets. Rinse the leek and cut into strips. Rinse the fennel and cut into bite size pieces. Peel the carrot and cut into slices.
Separate the eggs. Beat the egg yolks, butter, salt, pepper and nutmeg until foamy. Mix in the milk.
Beat the egg whites with 1 pinch of salt until stiff. Fold the egg whites into the egg yolk mixture. Stir in the vegetables.
Grease a baking dish with oil and pour in the vegetable-egg mixture. Sprinkle with cheese and bake for about 30 minutes at 200°C (approximately 400°F).
Rinse the kohlrabi leaves and shake dry. Serve the gratin garnished with kohlrabi leaves.
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |