Vegetable gratin with lemon

Ingredients for 6 servings:

• 1 kg potatoes
• 3 m.-sized carrot(s)
• 1 m.-large zucchini
• 1 m.-large fennel
• 200 g mushrooms
• 4 cloves garlic
• 1 bunch of spring onions
• Salt and pepper from the mill
• 1 ½ lemon(s), peel and juice, untreated
• 400 g cream, fresh
• 200 g cocktail tomatoes
• 4 tbsp pine nuts
• 2 balls of mozzarella
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

summery and refreshing

Wash, trim, and peel the vegetables. Thinly slice the potatoes, carrots, and zucchini. Cut the leeks into rings, and the fennel and mushrooms into thin slices. Preheat the oven to 180°C (top/bottom heat). Finely chop the garlic, finely slice the spring onions, and mix with the garlic. Layer the vegetables in a large, prepared casserole dish, seasoning each layer with salt and pepper and sprinkling with a little of the leek and garlic mixture. Repeat until the dish is almost full. I used three layers. Grate the zest of about 1.5 lemons and juice 1.5 lemons. Mix everything with the cream and pour in the mixture around the edges of the dish. Halve the tomatoes and arrange them cut-side up on top of the vegetables. Scatter the pine nuts between them. Dice the mozzarella and spread it on top of the casserole dish. Cut the butter into pieces and spread it on top as well. Bake the gratin in a hot oven on the middle rack for about 1 hour. Serve with a fresh salad or some bread. Tip: It’s even more delicious if you finish the casserole with a little gomasio (a sea salt mixture with toasted sesame seeds) on the plate.