Читать книгу Vegetable Kitchen - Bernhard Long - Страница 15

Serves 4 meals

3 tablespoons Whole-wheat flour

2 tablespoons 5-Grain cereal flakes

30 grams butter

285 grams of corn (canned)

250 grams kidney bean (can)

1 leek (around the. 200 grams)

2 fennel bulbs (so to the. 200 grams)

1 tablespoon olive oil

100 millilitres of vegetable broth

1 zucchini (as to the. 250 grams)

Salt and freshly ground pepper

½ bunch of chives

4 sprigs parsley

250 grams of yogurt (1.5% fat)

The preparation sequence

Flour, 1 pinch of salt and flakes mixture mix in a small bowl. Butter mince into small pieces with 2 tablespoons cold water knead and refrigerate.

Corn and kidney beans in a colander, rinse and drain.

Cut leeks lengthwise in half, wash with water, clean and cut into thin rings.

Rinse fennel, brush, put aside the fennel leaves. Cut tubers in half and crush into wide strips about 1 centimeter.

Olive oil in a saucepan heat, sauté leeks and fennel 2 minutes. Vegetable admit boil and covered over low heat fry the vegetables for 5-7 minutes.

Wash zucchini with water, brush, cut lengthwise in half and shred thick slices in about 1 centimeter. For fennel and leeks, salt and pepper and remove from the electric stove.

(. So the 1.5 liter) distribute all vegetables in a shallow baking dish, crumble the cold crumble it and the heated, preheated oven at 200 ° C (fan oven 180 C, gas cooker: 3) bake about 35 minutes longer than

Meanwhile, chives and parsley rinse and shake dry. Something chives aside, chop remainder into small rings. Pluck parsley leaves and chop finely together with the fennel leaves.

The crushed herbs in a bowl mix with the yogurt. Add salt and pepper. Decorate vegetable gratin with remaining chives and serve with herb yoghurt