Spring Casserole

Summary

Ingredients

• 1 kg mixed vegetables (carrots, kohlrabi, broccoli, cauliflower, white and green asparagus)
• 1 clove garlic
• 1 cup whipped cream
• 2 egg (s)
• salt
• Pepper, colored, from the mill
• some nutmeg, freshly grated
• 100 g Emmentaler, freshly rated
• 50 g cheese, (Grana Padano), freshly rated
• 1 tablespoon parsley, fresh, chopped

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Instructions

1. Clean or peel and wash vegetables. Slice the kohlrabi and cut the carrots and asparagus into pieces.
2. Bring water to the boil in a saucepan, lightly salt and blanch the vegetables in it for about 2 to 3 minutes. Then drain, rinse with ice-cold water, drain and place in a greased casserole dish.
3. Whisk the cream with the eggs. Peel off the garlic clove and press it. Season with a little salt, some freshly grated nutmeg and a few turns of colored pepper from the mill, whisk again and pour over the vegetables. Scatter Emmentaler and Grana Padano over the top and bake in a preheated oven at 190 ° (top / bottom heat) for 20 to 30 minutes.
4. Serve sprinkled with the parsley.