John Myers
Ingredients for 4 servings:
- 500 g vegetables
- 8 slice(s) bread dumplings (leftovers)
- 200 g cooked ham, diced or sliced
- 200 g cheese, sliced
- 500 ml béchamel sauce
- 1 onion(s)
- herbs, fresh
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Recycling leftovers
Wash and trim the vegetables and cut into small pieces or slices. I like to use carrots, kohlrabi, cauliflower, broccoli and peas. Peel the onion, cut into small pieces and sauté in hot fat until translucent, add the vegetables and sauté briefly. Dust with flour and pour in about 200 ml of vegetable stock. Now cook the vegetables, stirring constantly, until al dente. Layer everything in a greased baking dish as follows: 1. Layer of dumpling slices 2. Layer of cheese 3. Layer of cooked ham 4. Layer of vegetables 5. Layer of dumpling slices 6. Layer of cooked ham 7. Layer of cheese Pour the béchamel sauce over the top and bake in an oven preheated to 200 °C for about 30 minutes. Serve sprinkled with fresh herbs.
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