Spring gratin of cauliflower, carrots, spring onions, potatoes and pointed cabbage
easy
100 mins
100 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 3 (approx. 300 g) medium-sized carrots
- 1 (approx. 1.2 kg) Head Cauliflower
- 1 (approx. 850 g) small head pointed cabbage
- 1 collar (approx. 110 g) Spring onions
- 100 g Gouda cheese
- 6 Eggs (size M)
- 500 ml Milk
- 250 g Sour cream or crème fraîche
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Parsley and Dill
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in salted water for about 20 minutes. In the meantime, clean, wash and cut carrots into pieces. Clean cauliflower, cut off florets and wash. Clean, wash and quarter the pointed cauliflower. Cook the cauliflower in boiling salted water for 10-12 minutes, add the carrots after about 5 minutes and cook them.
- 2
Cook the pointed cabbage in boiling salted water for about 10 minutes. Drain vegetables and let them drain. Clean, wash and cut spring onions into rings. Grate cheese finely. Drain potatoes and quench. Peel and slice the potatoes. Whisk eggs, milk and sour cream. Season with salt, pepper and nutmeg and stir in cheese. Put the vegetables and potatoes in a greased flat casserole dish (3 litres capacity). Pour egg milk over it.
- 3
Peel and slice the potatoes. Whisk eggs, milk and sour cream. Season with salt, pepper and nutmeg and stir in cheese. Put the vegetables and potatoes in a greased flat casserole dish (3 litres capacity). Pour egg milk over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 hour on the middle shelf. Garnish with parsley and dill
Nutrition Facts
670 kcal
45 g
37 g
39 g
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