Colorful Vegetable Gratin

Ingredients

• 400 g Potatoes
• 1 Carrot
• 1 parsley root
• 1 leek stalk
• 100 g Red lentils
• 2 tbsp oil (e.g., Mazola)
• 2 pots Knorr Bouillon (Pure Vegetable)
• 100 ml Rama Cremefine for cooking (or cream)
• 50 ml white wine
• 50 g Edeka Original Allgäuer Emmentaler cheese
• 300 g Kassler pork belly

Instructions

1. 1.

   Peel, wash and dice potatoes, carrot, and parsley root. Clean and slice leek into rings. Sauté potatoes, carrot, parsley root, leek, and lentils in 1 tbsp hot oil.

2. 2.

   Whisk 200 ml hot water with Knorr Bouillon Pure Vegetable, pour over vegetables, bring to a boil, cover and simmer for about 15 minutes. Finish with Rama Cremefine and white wine, then transfer to a gratin dish. Sprinkle cheese on top and bake in a preheated oven at 180 °C (175 °C fan) for about 20 minutes until golden brown.

3. 3.

   Dice Kassler pork belly, fry in the remaining hot oil for about 5 minutes, and serve alongside the vegetable gratin.