Potato – Vegetable – Cheese Gratin

Ingredients for 2 servings:

• 4 m.-sized potatoes
• 2 m.-sized carrot(s)
• 2 stalk(s) celeriac, or a slice of celeriac
• 250 ml vegetable broth (instant)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 small zucchini
• 1 bell pepper(s), red, green or yellow
• 1 tbsp oil
• e.g. salt and pepper
• 125g mozzarella
• 2 tbsp parsley, chopped, fresh or frozen
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Slice the potatoes, carrots, and celery. Simmer gently in the heated vegetable broth for about 15 minutes, then drain in a sieve. Finely chop the onion and garlic, slice the zucchini, roughly dice the bell pepper, and briefly sauté in a pan with the heated fat. Preheat oven to 200°C. Layer the potatoes, carrots, and celery in a baking dish, alternating with the zucchini and bell pepper. Season with salt and pepper. Thinly slice the mozzarella and place on top of the vegetables. Sprinkle with parsley. Spread the Parmesan cheese evenly on top. Bake the whole thing on the middle rack of the oven for about 10-15 minutes. Serve with any kind of green salad.