Description
Knackiges Wurzelgemüse, zartschmelzender Lauch und saftige Zucchini vereinen sich in cremiger Butter-Mehlsauce, duftend gebacken bis goldgelb. Der Auflauf begeistert mit harmonischer Würze, feiner Süße und sanftem Biss.
Ingredients
Scale
- 4 Möhren
- 2 Kohlrabi
- 2 Stangen Lauch
- 2 Zucchini
- 2 Zwiebeln
- Salz
- 2 EL Butter
- 1 EL Mehl
- 150 ml Gemüsebrühe
- 200 ml Milch
- Pfeffer
- frisch geriebene Muskatnuss
- 2 Eier
- 100 g frisch geriebener Emmentaler
Instructions
- Begin by preparing all of the vegetables: Wash or peel the carrots, kohlrabi, leeks, and zucchini as needed. Clean them thoroughly to remove any dirt or debris. Cut all the vegetables into pieces about 1 cm in size, to ensure even cooking. Peel the onions and cut them into eighths.
- Bring a large pot of salted water to a boil. Once boiling, add all the prepared vegetables and onions to the pot. Blanch the vegetables by letting them cook for about 3 minutes. This will soften them slightly without making them mushy.
- After 3 minutes, pour the vegetables and onions into a colander or sieve and immediately rinse them under cold water. This stops the cooking process and helps preserve their color and texture. Allow the vegetables to drain thoroughly so they do not water down the casserole.
- Preheat your oven to 220°C (428°F) with both top and bottom heat or 200°C (392°F) if using a fan (convection) setting.
- To make the sauce, place 1 tablespoon of butter in a saucepan and melt it over medium heat. Sprinkle in the flour and stir constantly with a whisk to form a roux. Cook the mixture for about 1 minute, making sure it doesn’t brown.
- Slowly pour in the vegetable broth while whisking continuously to avoid lumps. Add the milk and keep whisking until the mixture is smooth. Bring the sauce to a gentle simmer and season with salt, pepper, and freshly grated nutmeg to taste. Let the sauce cook uncovered for around 5 minutes, stirring occasionally, until it thickens slightly.
- Take the sauce off the heat and let it cool for a few minutes so it is no longer hot. Once slightly cooled, add the eggs and freshly grated Emmentaler cheese to the sauce. Stir well to combine, ensuring the eggs do not cook or scramble.
- Place the blanched and drained vegetables evenly into a large, ovenproof baking dish. Pour the sauce over the vegetables, making sure they are well covered. Dot the top of the casserole with small flakes from the remaining tablespoon of butter for extra flavor and browning.
- Place the casserole dish on the middle rack of the preheated oven. Bake for about 25 minutes, or until the surface is beautifully golden brown and the sauce is bubbling around the edges.
- Remove the casserole from the oven and let it rest for a few minutes before serving. This allows the sauce to set slightly and makes serving easier. Enjoy your colorful vegetable casserole hot as a main dish or as a hearty side.
Notes
Feel free to substitute or add other seasonal vegetables like broccoli, cauliflower, or bell peppers for extra color and flavor. For a heartier version, you can add cooked potatoes or sprinkle some breadcrumbs on top before baking for a crunchy crust. Serve with a crisp green salad or fresh baguette for a complete meal. The casserole can be prepared ahead of time and baked just before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
