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Spring gratin
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 466
  • Fat about 13g
  • Carbohydrates about 44g
  • Protein about 11g
This is needed
This is needed for 4 people
Vegetables
  • salted water, boiling
  • 600 g new potatoes, cut in half
  • 500 g green asparagus, lower third peeled, cut into pieces approx. 4 cm long
  • 1 kohlrabi, peeled, sliced
  • 3 spring onion incl. green part, cut into rings
  • 1 tsp salt
  • a little pepper
Béchamel sauce
  • 3 tbsp butter
  • 4 dl milk
  • 3 tbsp white flour
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 120 g grated Gruyère
  • a little pepper
  • 1 bunch dill, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Vegetables
Cook the potatoes in salted water for 5 mins. Add the asparagus and kohlrabi, cook for approx. 5 mins. Drain the vegetables, place in the prepared dish along with the onions, season.
Béchamel sauce
Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in half of the cheese and herbs. Pour the sauce over the vegetables, scatter the rest of the cheese on top.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Garnish with the remainder of the herbs.

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