Kohlrabi carrot and courgette gratin

Name: Kohlrabi carrot and courgette gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Kohlrabi; 500 g Carrots; 400 g Courgette; 500 ml Vegetable broth (instant); 30 g Butter or margarine; 30 g Flour; 200 ml Milk; 1 Pot of chervil; 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g grated parmesan cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Kohlrabi
500 g Carrots
400 g Courgette
500 ml Vegetable broth (instant)
30 g Butter or margarine
30 g Flour
200 ml Milk
1 Pot of chervil
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g grated parmesan cheese

Directions

1
Clean, wash and drain the kohlrabi, carrots and zucchini. Halve the kohlrabi and cut into thin slices. Cut carrots and zucchini diagonally into thin slices. Bring the stock to the boil and first precook the kohlrabi for 4-5 minutes.
2
Remove with a skimmer, drain and allow to cool. Then add the carrots to the stock and simmer for 4-5 minutes. Take out the carrots, drain them and let them cool down. Measure out 300 ml vegetable stock.
3
Heat the fat in a pot and sauté the flour in it. Gradually stir in the vegetable stock and milk, bring to the boil and simmer for about 5 minutes. Stir in between. In the meantime, wash the chervil, dab dry and chop finely, except for a little to garnish.
4
Wash the lemon thoroughly, dab dry and finely grate half of the peel. Halve the lemon and squeeze 1 half. Stir chervil and lemon peel into the sauce and season with salt, pepper and lemon juice.
5
Layer the vegetables in flakes in a gratin dish (approx. 27 cm Ø) and pour the sauce over them. Sprinkle with parmesan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
6
Serve garnished with chervil.