Vegetable Gratin with Cauliflower

Ingredients

• 200 g young carrots
• 200 g zucchini
• 150 g celery stalks
• 150 g broccoli
• 150 g leeks
• 150 g cauliflower
• 300 ml whipping cream
• 2 Eggs
• 200 g grated Appenzeller cheese
• 30 g butter (flakes)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• butter (for greasing)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Wash, trim and peel the vegetables as needed, then cut into bite-sized pieces. Blanch in boiling salted water for 2-6 minutes as required. Drain, shock in cold water and let drain.

3. 3.

   Whisk together cream and eggs, seasoning well with salt, pepper and nutmeg.

4. 4.

   Grease a baking dish with butter, add the vegetables, pour over the egg‑cream mixture, sprinkle with cheese and top with butter flakes. Bake in the preheated oven for 20-30 minutes.