John Myers
Asparagus, Kohlrabi, Carrot and Ham Gratin
The perfect asparagus, kohlrabi, carrot and ham gratin recipe with a picture and simple step-by-step instructions.
- 1 middle Kohlrabi fresh
- 500 g White asparagus
- 2 medium parboiled Carrots
- 2 Medium Fresh shallots
- 2 good tables. Butter
- 2 big toes Garlic fresh
- 3 whole Free range eggs
- 100 g Thinly sliced boiled ham
- 200 g Cream
- 1 bag Rama Cremefine 15%
- 150 g grated Gouda middle-aged
- Salt, pepper nutmeg freshly ger.
preparation
- Preheat the oven to 200 ° Casserole dish made of butter a high pan (wok) would be very good
Prepare the vegetables
- Do not dice the shallots, peel the kohlrabi into quarters and slice. Peel the carrots and slice, peel the asparagus into medium-sized pieces.
- Melt the butter in the wok, sauté the shallot + garlic slices, add the other vegetables and pour the cream and Rama Cremefine and simmer gently for about 15 minutes.
- During this time, the cheese is roughly sliced, the eggs chopped up, some of the nutmeg rubbed into the vegetables and seasoned with salt and pepper. The shape is buttered.
- On the bottom of the mold I put a few slices of ham, now I lift half of the vegetables out with a skimmer, distribute them over the ham, stir in the eggs and half of the grated cheese, then add the remaining vegetables Sprinkle the ham slices and the cream-cheese mixture on top, sprinkle the rest of the cheese on top and put in the oven.
- Bake in the middle of the oven for about 20 minutes until golden brown.
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