Vegetable gratin with bread crust
Ingredients
- Ingredients
- 1 can white Beans
- 300 grams Spinach (frozen)
- 4 Tomatoes
- 3 Bell pepper (yellow and green)
- 2 scallions
- 2 garlic cloves
- 100 grams Bamboo shoots
- 6 Sage
- salt
- peppers
- 150 grams Emmentaler cheese (grated)
- 5 Tbsps vegetable oil
- 3 Tbsps butter
- 6 Tbsps breadcrumbs
Preparation steps
Drain beans well. Thaw spinach and squeeze well. Rinse and dry scallions, cut into rings. Cut bamboo shoots into long thin julienne strips. Rinse and halve bell peppers, remove seeds and ribs and cut into thin strips. Chop sage leaves. Rinse and dry tomatoes, blanch in boiling water for a few seconds, rinse in cold water and peel. Cut into cubes.
Heat oil in a pan and saute peppers and scallions for a few minutes. Add peeled and crushed garlic, tomatoes, spinach, beans and bamboo shoots and mix well. Add some water and simmer for 5 minutes. Season with sage, salt and pepper, add cheese and place in a baking dish. Heat butter in a pot and saute breadcrumbs briefly. Top vegetables with breadcrumbs. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Serve hot.