Bread Dumpling Casserole

Ingredients

• 720 g cooked bread dumplings (about 6 pieces; from the previous day)
• 2 kohlrabi
• 3 Carrots
• 1 red chili pepper
• 1 tbsp chopped rosemary
• 300 ml milk
• 200 ml heavy cream (at least 30% fat)
• 1.5 tbsp butter
• 1.5 tbsp spelt whole‑grain flour
• Salt
• ground black pepper
• nutmeg
• 200 g freshly grated cheese (e.g., Gouda)

Instructions

1. 1.

   Preheat the oven to 200 °C (180 °C fan; gas: level 3). Slice the dumplings into 1 cm thick rounds. Peel the kohlrabi and carrots. Halve the kohlrabi and cut both vegetables into diagonal slices about 0.5 cm thick. Wash the chili, halve it lengthwise, deseed and finely chop.

2. 2.

   Combine rosemary, milk and cream in a saucepan over medium heat until boiling, then remove from the stove and let stand. Strain the milk. In another pan melt butter, whisk in flour, stir well and gradually add the milk mixture. Keep stirring for about 5 minutes until thickened. Season with salt, pepper and nutmeg.

3. 3.

   Layer half of the vegetable and dumpling slices in a greased baking dish in a brick‑layer pattern. Sprinkle some cheese on top, then lay the remaining slices in the same pattern and pour the béchamel sauce over them. Scatter the rest of the cheese on top. Bake in the preheated oven for 30–35 minutes until golden brown. Remove and serve garnished with kohlrabi leaves.