John Myers
Ingredients for 4 servings:
- 2 large kohlrabi
- 400 g green beans
- 500 g tomatoes
- 2 tbsp olive oil
- 200 ml vegetable stock
- 250 ml cream
- 4 tbsp mustard, medium hot or grainy
- 1 pinch of nutmeg
- Salt and pepper from the mill
- 50 g Parmesan, freshly grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
vegetarian
Trim, wash, and break the beans into pieces. Peel, wash, and thinly slice the kohlrabi. Cover and cook the beans and kohlrabi in the vegetable stock for about 3-5 minutes. Then remove the vegetables, reserving the vegetable stock. Wash, quarter, and core the tomatoes, and finely chop the fruit. Brush the casserole dish with olive oil and layer the vegetables. Mix the stock, cream, and mustard, and season to taste. Then pour the mixture over the vegetables. Bake the gratin in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Just before the end, sprinkle the freshly grated Parmesan cheese over the vegetables and gratinate. This dish goes well with potatoes or ciabatta.
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