Baked Vegetable Stew

Ingredients

• 1 onion
• 1 Garlic clove
• 1 stalk leek
• 500 g Potatoes
• 300 g carrots
• 3 tbsp chopped coriander
• 300 g peeled canned tomatoes
• 30 g Emmental (finely grated)
• 50 g breadcrumbs
• 30 g Parmesan (finely grated)
• 250 ml vegetable broth
• 2 tbsp oil
• Salt
• ground pepper

Instructions

1. 1.

   Peel and halve the onion, cut into strips. Peel and finely chop the garlic clove. Halve the leek, fan out, wash, remove root end and slice. Peel and dice carrots and potatoes. Roughly break up canned tomatoes. Sauté garlic and onions in oil, add potatoes and carrots and sauté further, season with salt and pepper, then pour in tomatoes.

2. 2.

   Add vegetable broth and simmer for about 15 minutes. Preheat oven to 220 °C. Add leek to the vegetables and cook together for 3 minutes, stir in coriander, then divide into four oven‑proof bowls. Mix both cheeses with breadcrumbs and sprinkle over each portion of vegetables. Bake in preheated oven until golden brown.