Bread and vegetable gratin

Ingredients

• 4 slice Bread, whole-wheat
• 250 ml Milk
• 250 ml Home made vegetable stock
• 40 g Butter, unsalted
• 2 head Onion, diced
• 30 g All purpose flour
• 2 pcs Carrots
• 1 pcs Leek
• 1 pcs Parsnip, raw, peeled and cut into thin rounds
• 400 g Cabbage, thinly shredded
• 30 g Parmesan, grated
• 1 pinch Nutmeg, ground
• 1/2 tsp Fine sea salt
• 200 g Cheese, grated
• 2 tbsp Bread crumbs
• 2 tbsp Parsley, fresh, chopped

Method

1. Blanche the leek, carrot, cabbage, and parsnip in a pot of salted boiling water for 3 minutes.
2. Drain and rinse with a cold water.
3. Heat the butter in a skillet.
4. Add the onions and cook until translucent.
5. Add the flour and cook until the flour is toasted.
6. Stir in the broth and milk.
7. Add the parmesan and season with salt and nutmeg.
8. Simmer for 5 minutes, stirring.
9. Toast the bread and chop the parsley.
10. Stir the parsley into the sauce.
11. Layer the bread slices and blanched vegetables in a baking dish.
12. Pour the sauce over and sprinkle with grated cheese.
13. Finally, finish off with breadcrumbs and bake for 35 minutes at 200C.
14. Serve warm.