Gratinated Vegetables

Ingredients

• 400 g young savoy cabbage (0.5 head)
• 300 g young carrots (5 young carrots)
• 200 g mushrooms (rosé)
• 0.5 Organic lemon
• 2 tbsp olive oil
• Salt
• Pepper
• 100 ml classic vegetable broth
• 1 sprig rosemary
• 30 g Parmesan cheese (1 piece)
• 1.5 tbsp breadcrumbs (whole grain optional)
• 1 tbsp pine nuts
• 250 g chicken breast fillet (1 fillet)
• 1 Garlic clove
• crushed dried chili flakes

Instructions

1. 1.

   Wash, trim and cut the savoy cabbage into fine strips.

2. 2.

   Clean and peel the carrots.

3. 3.

   Clean the mushrooms and halve or quarter them depending on size.

4. 4.

   Rinse half a lemon under hot water, dry it, grate the zest, then squeeze out the juice.

5. 5.

   Heat 1.5 tbsp oil in a large pan. Sauté the carrots, cabbage and mushrooms. Season with salt and pepper, add broth and lemon juice, cover and simmer over low heat for 5–8 minutes.

6. 6.

   Transfer the vegetables with their liquid to a baking dish.

7. 7.

   Wash rosemary, shake dry, pluck needles and finely chop; set aside ½ tsp of it.

8. 8.

   Grate parmesan cheese. Mix with breadcrumbs, chopped rosemary, lemon zest and pine nuts. Spread this topping over the vegetables. Bake in a preheated oven at 200 °C (180 °C fan) for about 10 minutes until golden. Meanwhile rinse the chicken fillet, pat dry and cut into strips.

9. 9.

   Peel garlic and halve it.

10. 10.

    Heat remaining oil in a pan. Brown the chicken strips with garlic and reserved rosemary, turning occasionally. Season with salt, pepper and chili flakes. Plate the vegetables and chicken together.