Broccoli-vegetable gratin

Name: Broccoli-vegetable gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Broccoli; 1/2 (approx. 500 g) Cauliflower; 200 g Carrots; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Grease; 3/8 l Milk; 6 Eggs (Gr. M); 7-10 Tbsp Sweet peppers; 2 discs Toast; 3 tablespoons (50 g) Butter

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Broccoli
1/2 (approx. 500 g) Cauliflower
200 g Carrots
7-10 Tbsp salt, white pepper
7-10 Tbsp Grease
3/8 l Milk
6 Eggs (Gr. M)
7-10 Tbsp Sweet peppers
2 discs Toast
3 tablespoons (50 g) Butter

Directions

1
Clean and wash the broccoli and cauliflower. Divide both into florets. Peel, wash and slice the carrots
2
Cover the cauliflower and carrots and cook them for 10-12 minutes in little boiling salted water. Add broccoli after about 4 minutes and cook. Drain vegetables well
3
Layer the vegetables in a greased flat gratin dish (approx. 28 cm Ø). Whisk milk and eggs. Season with salt, pepper and paprika. Pour over the vegetables and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes
4
Debark the toast, crumble finely. Sprinkle over the vegetables after about 15 minutes. Spread butter in flakes on top, bake until done. Served with: small roasted jacket potatoes