Preparation time: 90 minutes ❀ Difficulty of preparation: Moderately demanding ❀ Number of servings: 6
| Ingredients: |
|---|
| Vegetable mixture |
| 700 g cauliflower |
| 500 g potatoes |
| 200 g boiled chickpeas |
| 1 leek (200 g) |
| 150 g carrots |
| 100 g celery |
| 2 eggs |
| 5 olives (optional) |
| 1 tsp salt |
| Topping |
| 2 eggs |
| 150 ml milk |
| 50 ml olive oil |
| 2 tbsp corn flour |
| 1/2 tsp salt |
| pinch pepper |
| 40 g parmesan |
Preparation
- Peel the potatoes and cut the larger pieces into smaller halves. Add to cold, slightly salted water and heat. When the water boils, cook for about 10 minutes. Be careful not to overcook them.
- Break the cauliflower into smaller pieces and wash. Peel the carrots and celery.
- Take the boiled potatoes out of the water, then reuse the water by adding cauliflower, carrots, and celery to the same pot. Cook for about 5 minutes.
- If you use canned chickpeas, drain them and wash them under running water.
- Take the cooked vegetables out of the water and cut them into smaller pieces. Cut the potatoes and celery into cubes, the carrots into rings, and the cauliflower into small flowers.
- Next, prepare the leek by first washing it well between the leaves, then finely chopping it. Heat olive oil in a pan and add chopped leeks. Along with leeks, you can also add pre-chopped carrots and celery. Fry on low heat for about 3–5 minutes.
- Stir fried leeks, carrots, and celery in a bowl together with potatoes, cauliflower, and chickpeas. If desired, add a few chopped olives to the vegetable mixture. Season the vegetables with salt and mix.
- Additionally, beat 2 eggs in a bowl and mix together with the vegetables. In addition to enhancing the flavor of the vegetable mixture, the eggs will help bind all the ingredients together.
- Coat the pan with olive oil and add the prepared vegetable mixture.
- Finally, prepare the topping by beating 2 eggs in a bowl and adding 150 ml of milk, 50 ml of olive oil, and half a teaspoon of salt. Stirring continuously, gradually mix in 2 teaspoons of corn flour.
- Pour the prepared sauce evenly over the vegetables, then sprinkle everything with parmesan.
- In a preheated oven at 180 °C (356 °F), bake for 30 minutes.
Enjoy the juicy taste of au gratin vegetables! This delicious vegetable dish is an excellent choice for a main course or a rich side dish. In addition, the water left after cooking vegetables can be used to prepare a delicious vegetable soup. With a little bit of salt and parsley, you will get a nice broth made from fresh vegetables and ultimately have a healthy and wholesome lunch. For olive lovers, you can serve the dish with fresh green olives, which will go perfectly with the aromatic combination of baked vegetables.
What makes the dish filling is the combination of fiber-rich vegetables such as cauliflower, potatoes, and chickpeas. In addition to fiber, potatoes give the dish a healthy dose of carbohydrates, while chickpeas provide plenty of protein. All vegetables are rich in vitamins and minerals, and together they make a healthy and tasty combination. Among other things, leeks have an important role in creating a juicy taste, and they spice up the dish with their aromatic taste. Leeks are known for their rich aroma and are a valuable ingredient in many dishes. For example, you can also try the fine leek and potato stew or pasta with leeks, mushrooms and Brussels sprouts.
Vegetable au gratin is an ideal recipe when we want to prepare a healthy and tasty vegetable-based meal. If you are looking for more ideas for vegetarian meals, you might also like lentils in tomato sauce or champignons with cauliflower and eggplant.
Bon appetit!
