Vegetable Gratin

Ingredients

• 1 Zucchini
• 1 large kohlrabi
• 250 g cauliflower
• 1 stalk leek
• 1 bulb fennel
• 1 Carrot
• 4 eggs
• 40 g soft butter
• Salt
• Pepper (freshly ground)
• nutmeg
• 150 g whipping cream
• 125 g grated cheese (e.g., Emmental)
• herbs (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Wash and slice the zucchini. Peel, quarter or eighth the kohlrabi depending on size and slice it as well. Clean, wash and break the cauliflower into florets. Trim, wash and cut the leek into strips. Trim, wash and chop the fennel into bite‑sized pieces. Peel and slice the carrot.

2. 2.

   Separate the eggs. Whisk the yolks with butter, salt, pepper and nutmeg until frothy. Fold in the cream. Beat the egg whites with salt to stiff peaks. Gently fold the meringue into the yolk mixture and stir in the vegetables. Transfer everything to a greased baking dish. Sprinkle cheese over the top and bake for about 30 minutes. Garnish with young kohlrabi leaves or fresh herbs before serving.