Vegetable Au Gratin
Ingredients
- Ingredients
- 1 Zucchini
- 1 Cauliflower
- 1 lemon
- 1 green and 1 red Bell pepper
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 400 grams Whipped cream
- 200 milliliters Vegetable broth
- 150 grams Feta
- 2 eggs
- 50 grams grated Parmesan
- butter (for the pan)
Preparation steps
Rinse the zucchini, cut into slices and blanch in boiling salted water for 3 minutes. Drain and let cool.
Cut the cauliflower into florets, blanch in boiling salted water with the coarsely ground lemon for 8 minutes, drain, rinse, drain and remove lemon pieces.
Rinse the peppers, remove the seeds and white skins and cut into strips.
Peel and finely chop the onion.
Heat the butter in a saucepan until it lathers, then sweat the onion in it. Sprinkle with flour, let cook a little, then add the broth and stir with a whisk. Pour in the cream and simmer for 15 minutes, stirring occasionally. Season with nutmeg, salt and pepper.
Crumble the feta and stir with the parmesan into the cream sauce. Pull from the heat and stir the eggs into the sauce.
Mix the vegetables together, place in a buttered baking dish and pour the sauce over.
Cook in a preheated oven at 200°C (approximately 400°F) for about 35 minutes until golden brown. Serve immediately.
