John Myers
Ingredients for 2 servings:
- 1 kohlrabi
- ½ Hokkaido pumpkin(s)
- 6 m.-sized potatoes
- 125 ml vegetable broth, strong
- 3 tbsp olive oil
- a few sprigs of fresh parsley
- 30 g butter
- 4 tbsp pizza cheese, grated
- some pizza seasoning
- 1 tsp pepper (herb pepper)
- little salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian feast
Peel the kohlrabi, halve it, and cut it into thin slices. Remove the seeds from the pumpkin, quarter it, and cut it into slices. Grease a medium-sized casserole dish with a little olive oil and arrange the kohlrabi and pumpkin slices in a shingle-like pattern. Drizzle with olive oil and sprinkle with pizza seasoning and herb pepper. Add a little salt. If you’re layering several layers on top of each other, season each layer with olive oil and seasoning separately. More than two layers are not recommended; use a larger casserole dish instead. Then pour in the vegetable stock. The vegetables shouldn’t be covered, and only have a little liquid at the bottom. This may mean more or less vegetable stock, depending on the number of layers. Sprinkle the grated pizza cheese over the top and add a few knobs of butter. Place the casserole in an oven preheated to 180°C (fan oven) and bake for about 25 minutes. In the meantime, peel and dice the potatoes, and cook them in a little salted water. Chop the parsley. Five minutes before the potatoes are finished cooking, add the parsley and the remaining butter and finish cooking. Serve the gratin and potatoes together on plates and enjoy.
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