Recipe for vegetable gratin
Hello everyone! Merry post-Christmas to you all ? Hope your evening was magical ?
Here we have landed on the couches for relaxation and coziness after the hustle and bustle ☺️ Tonight’s menu is on the healthier side, just what we needed today; a delicious vegetable gratin with marinated cabbage salad and healthy chicken patties… ?
An easy and delightful menu with lots of flavor and all good things… ?
Vegetable Gratin with Potatoes, Celery, and Leeks
Ingredients
Vegetable Gratin
- 300 gram Potato
- 300 gram Celery
- 3 pcs. Leek
- 2 pcs. Egg
- 300 gram Cream
- 100 gram Milk
- 5 gram Dijon Mustard
- 1 gram Thyme dried
- 1 gram Nutmeg
- 2 gram Pepper
- 5 gram Parmesan grated
Marinated cabbage salad
- 1 pcs. Pointed Cabbage
- 1 pcs. fennel
- 1 pcs. Apples
- 40 gram Olive Oil
- 15 gram Dijon Mustard
- 22 gram White Wine Vinegar
- 10 gram Honey liquid
- Salt and Pepper
Instructions
Gratin
- -
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Peel the potatoes and celery and cut into thin slices.
- Also slice the leeks.
- Place the vegetables in a greased ovenproof dish.
- Beat the eggs together in a bowl and then stir in the remaining ingredients.
- Pour the egg mixture over the vegetables and bake for 45 minutes in the oven.
- -
- Finely chop the cabbage and fennel.
- Cut the apples into slices or cubes.
- Mix oil, mustard, vinegar, and honey together, season to taste with a little salt and pepper.
- Toss the marinade together with the cabbage, fennel, and apples.
- Let it sit in the fridge until ready to serve.
- Serve with meatballs, schnitzels, or similar dishes.
