Colorful Vegetable Gratin

Ingredients

• 3 tbsp wheat whole‑grain flour
• 1 pinch salt
• 2 tbsp 5‑grain flakes
• 30 g Butter
• 285 g canned corn (drained weight)
• 250 g canned kidney beans (drained weight)
• 200 g leeks (1 stalk)
• 2 bulbs fennel
• 1 tbsp Olive Oil
• 100 ml classic vegetable broth
• 250 g zucchini (1 medium)
• black pepper
• 0.5 bunch Chives
• 4 stems flat‑leaf parsley
• 250 g yogurt (1.5% fat)

Instructions

1. 1.

   Mix flour, a pinch of salt and the 5‑grain mix in a small bowl. Cut butter into pieces, knead with 2 tbsp cold water and refrigerate.

2. 2.

   Rinse and drain corn and kidney beans in a sieve.

3. 3.

   Halve leeks lengthwise, wash, trim and slice into thin rings.

4. 4.

   Wash fennel, trim, set aside the fronds; halve bulbs and cut into ~1 cm strips.

5. 5.

   Heat olive oil in a pot, sauté leeks and fennel for 2 minutes. Add vegetable broth, bring to a boil, then simmer covered on low heat for 5–7 minutes.

6. 6.

   Wash zucchini, trim, halve lengthwise and slice into ~1 cm thick rounds. Add to the leek‑fennel mix, season with salt and pepper, remove from heat.

7. 7.

   Spread all vegetables in a shallow baking dish (≈1.5 L capacity), sprinkle cold crumbs on top, bake at 200 °C (fan 180 °C) for about 35 minutes until golden.

8. 8.

   While baking, rinse chives and parsley; dry thoroughly. Set aside some chives, finely slice the rest into ribbons. Roughly chop parsley leaves and coarsely chop fennel fronds.

9. 9.

   Whisk together the chopped herbs with yogurt, season with salt and pepper. Garnish the gratin with remaining chives and serve with the herb‑yogurt sauce.