Cabbage‑Carrot Gratin
Cabbage‑Carrot Gratin is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g carrots
- 300 g Savoy Cabbage
- 1 onion
- 300 g peeled potatoes
- 100 g butter
- Salt
- black pepper
- Grated nutmeg
- 100 ml Vegetable broth
- 125 g grated Bergkäse cheese
- 2 tbsp chopped parsley
- 300 g whipping cream
- 1 egg
- 50 g ground almonds
- 30 g breadcrumbs
Instructions
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1.
Wash, peel, and slice the carrots into thin rounds. Wash, trim, and shred the cabbage. Peel and finely dice the onion. Peel the potatoes and cut them into cubes.
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2.
Preheat the oven to 200°C (392°F). Mix butter, salt, pepper, and nutmeg. Heat one tablespoon of this mixture in a pot and sauté the carrots until lightly browned. Add the broth and bring to a boil. Add the cabbage and cook for 1 minute.
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3.
Grease a large gratin dish with two tablespoons of the seasoned butter. Combine the vegetables, potatoes, half of the cheese, and parsley. Season with salt and pepper and pour into the dish.
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4.
Whisk together the cream and egg and pour over the vegetables. Mix the almonds and breadcrumbs with the remaining seasoned butter. Spread this mixture over the gratin and sprinkle the rest of the cheese on top.
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5.
Bake the gratin in a hot oven (convection 180°C or gas level 3‑4) for 25 minutes, until golden brown.
