Vegetable gratin
6 servings
50 minutes
Vegetable gratin is a delicate and aromatic dish from Chinese cuisine that combines the freshness of vegetables with a rich creamy flavor. Its roots lie in the traditions of baking ingredients to highlight their natural sweetness and texture. Cabbage and carrots, lightly boiled until soft, are combined with tender spinach to create a harmony of flavors. Baked sour cream gives the dish a creamy consistency, while parmesan adds an appetizing golden crust with a savory touch. This gratin is perfect as a light dinner or side dish for the main course. It can be served on weekdays or at festive tables since it is not only delicious but also looks elegant. If prepared in advance, the flavor becomes even richer. Enjoy this delicate vegetable treat!
1
Cut the cabbage into florets. Peel the carrot and cut it into thin sticks. Rinse the spinach and dry it.
- Cauliflower: 1 piece
- Carrot: 450 g
- Spinach: 250 g
2
Boil carrots in a large pot of salted boiling water for 3 minutes, add cauliflower, and cook for another 3-4 minutes until the vegetables are just slightly softened. Add spinach, and as soon as the leaves start to wilt, remove from heat and drain well.
- Carrot: 450 g
- Cauliflower: 1 piece
- Spinach: 250 g
3
Grease a ceramic baking dish with oil and arrange the vegetables. Spread sour cream on top and sprinkle with grated cheese. If you are preparing this dish in advance, let the vegetables cool at this point, cover the dish with plastic wrap, and place it in the refrigerator for 2 hours.
- Sour cream: 4 tablespoons
- Parmesan (Parmigiano Reggiano): 25 g
4
Preheat the oven to 190 degrees and bake the gratin for 20-25 minutes until golden brown.
