Vegetable gratin

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300 g carrots
1 small celeriac
1 large leek
2 courgettes
Peel the carrots and celeriac and cut them into sticks about 4 cm long and 5 mm thick. Remove fibrous parts of the leek, cut it in half lengthways and then into strips. Cut the stalks off the top of the courgettes, then cut the vegetables into sticks 4 cm long and 8 mm thick.

Sauce

2 eggs
1 dl vegetable bouillon
2 dl single cream
Pepper
Salt
Nutmeg
For the sauce, beat the eggs, stir in the vegetable bouillon and single cream, then season with salt, pepper and nutmeg.
Put the vegetables in the greased porcelain dish, pour over the sauce and sprinkle with the cheese.
Start the recipe. Appliance preheats. Put the porcelain dish on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. Hot air humid 200 °C, 35 minutes.
100 g grated cheese
  • Porcelain dish, ½ GN
  • Wire shelf
Quantity Ingredient
300 g carrots
2 dl single cream
1 dl vegetable bouillon
1 large leek
2 eggs
Salt
100 g grated cheese
1 small celeriac
2 courgettes
Pepper
Nutmeg

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