Colorful vegetable gratin with feta cheese

Ingredients for 4 servings:

• 2 m.-large kohlrabi
• 3 m.-sized carrot(s)
• 500 g broccoli
• 200 g feta cheese
• 3 spring onions
• 6 small tomatoes
• 1 tbsp butter
• some salt and pepper
• nutmeg
• 1 dash of olive oil
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Food combining

Peel the kohlrabi and carrots and cut into strips. Peel and finely dice the garlic. Wash the spring onions and slice into rings. Dice the feta cheese and wash the tomatoes. Wash the broccoli, remove the florets, peel the stems, and also cut into strips. Heat the butter in a saucepan and lightly roast the vegetable strips (they shouldn’t get brown, about 10 minutes). Then add the tomatoes, cover, and simmer gently for another 10 minutes. Remove the tomatoes, skin them, and halve them. Place everything in a baking dish and arrange the halved tomatoes on top. Blanch the broccoli florets in salted water for 5 minutes and place them on top of the vegetables. Scatter the diced garlic and spring onions over the top, season generously with salt, pepper, and grate in nutmeg. Finally, crumble the feta cheese over the top, drizzle with a dash of olive oil, and bake in the oven at 200°C for about 20 minutes.