Spring vegetable gratin

Ingredients for 4 servings:

• 1,500 g potatoes
• salt water
• 1 tsp caraway seeds
• 1 bay leaf
• 200 g carrot(s)
• 200 g kohlrabi
• 200 g sugar snap peas or 1 small can peas
• 1 bunch of spring onions
• 250 ml vegetable stock
• 100 g ham, raw, smoked, can be omitted
• ½ cup cream
• 200 g cheese, grated
• salt and pepper
• nutmeg
• possibly cayenne pepper
• some cornstarch
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with potatoes, carrots, kohlrabi, peas, spring onions

Peel and wash the potatoes, and cut into bite-sized pieces. Cook in salted water with the caraway seeds and bay leaf until al dente, then drain. Cut the cleaned vegetables into bite-sized pieces and cook in the broth until al dente. Retain the broth when draining. Cut the ham into strips or cubes. Preheat the oven to approximately 190°C. Mix all the vegetables (possibly with canned peas if you’re not using snow peas) with 100g of cheese and the ham (e.g., in one of the saucepans). Vegetarians can omit the ham and add a little more seasoning (possibly with herbs). Mix the broth with the cream (and perhaps 1 tablespoon of cornstarch if you don’t like it too runny) and season. Grease a large casserole dish, fill it halfway with the vegetables, and pour half of the broth over it. Spread the remaining vegetables and broth on top and sprinkle with the remaining cheese. Bake for approx. 25 minutes at 180 – 200 °C.