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Gratinated vegetables

Category Vegetables & mushrooms

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  • 40 minutes
  1. 1 carrot
  2. 200 g kohlrabi
  3. 1 red bell pepper
  4. 150 g zucchini
  5. 2 sticks celery stalk
  6. 1 shallot
  7. 6 stalks parsley
  8. 50 g pitted green olives
  9. 3 tbs olive oil
  10. salt, pepper
  11. 100 g grated cheese

1. Peel and dice the carrot and kohlrabi. Clean and slice the bell pepper, zucchini and celery.

2. Add the vegetables to the pot while still wet. Peel and finely chop the shallot, then scatter it on top.

3. Place the pot on the Navigenio and heat on level 6 up to the vegetable window, switch to level 2 and cook for approx. 15 minutes in the vegetable area.

4. Coarsely chop the parsley and olives. Fold them into the vegetables, season to taste with salt and pepper and sprinkle the cheese on top.

5. Place the Navigenio overhead and switch to high level, gratinate for approx. 5 minutes until golden brown.

Tip

  • The best cheese for a gratin contains at least 45% fat. If you prefer Parmesan, you should also add a few flakes of butter or drops of olive oil to ensure that everything will melt together with a creamy texture.
  • When it comes to vegetables, you can choose whatever you’d like – just make sure that all of them have roughly the same cooking time.

This recipe has been tested and approved by AMC.

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Cooking method

Vegetable window

Cooking without added water

Gratin

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