Encrusted Vegetables

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

1 kg mixed vegetables (e.g. carrots, leek, fennel, kohlrabi, cauliflower, chicory, Chinese cabbage, zucchini)
possibly ham, lean, cut into narrow strips
6 tablespoon sour cream or sour cream
2 tablespoon tomato paste
100 g cheese (Emmentaler)
20 g butter

Instructions

Clean and wash the vegetables. Divide the cauliflower into florets. Cut all other vegetables into large pieces, remove the stalk from the chicory, fennel and Chinese cabbage.
Cook prepared vegetables in salted boiling water, not until tender.
Start with the firmer vegetables. Then remove from the stock and drain well. Place in a greased ovenproof dish and sprinkle with small strips of ham if you like.
Mix the sour cream and tomato paste, season to taste and pour over the vegetables. Sprinkle with grated Emmentaler cheese and top with flakes of butter. In the preheated oven for approx. 15 minutes at 200 ° C top heat, crust over until the dish has a golden yellow color.
A good baguette or ciabatta goes well with it.

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