Vegetable Gratin Camenbert

Trim scallions to 15 cm, cut celery into finger-length pieces. Cut fennel into quarters and slices, zucchini into fans, carrots into strips. Bring the vegetable soup to the boil and cook the vegetables – separated by type – until soft. Take out, put the clear soup aside. Mix curd cheese, Camenbert (without rind) and egg yolk with the hand mixer, season. Separately whip egg whites and whipped cream until stiff, fold into the mixture. Pour into a shallow baking dish, spread the vegetables evenly on top.

Bake in oven until au gratin.

Circuit:

200 to 220 °C , 2nd rack v. U.

170 to 190 °C , convection oven

15 to 20 min

Tips: Serve the vegetable soup with a splash of sherry as a starter. Instead of mixed vegetables you can also use leek, fennel or broccoli alone.

Recipe calendar of the Bochum public utility company

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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