Ingredients for 3 servings
For the chicory-broccoli-Gratin
- 500 g broccoli into florets, stalk cut into pieces
- 300 g chicory – quarters
- 80 g Almond butter
- 4 TABLESPOONS of spelt bread crumbs
- 2 TABLESPOONS hazelnuts – coarsely chop
- 1 TBSP wholemeal spelt flour
Liquid ingredients and spices
- 400 ml of water
- 2 TABLESPOONS of organic Margarine, vegan
- 2 TABLESPOONS noble yeast flakes
- 1 Msp. Nutmeg powder
- Crystal salt
- Pepper from the mill
- 2 TBSP finely chopped parsley
Preparation
Preparation time about 15 minutes cooking/baking time approx. 30 minutes
1 ltr. Water in a pot and bring to a boil, add salt and the chicory approx. 3 Min. darin blanch. With a slotted spoon remove and place in a colander to drain.
Then the broccoli in the boiling water about 1 Min. blanch, take, and also in the colander to drain. Of the cooking water to 400 ml and remove in a container of water.
The oven to 190 °C top/bottom heat heating and a fire-proof gratin form.
For the Sauce 1 TBSP of Margarine in the same saucepan, add the flour and stir until a mass is formed. Then with 400 ml vegetable cooking water to deglaze; stirring constantly so that no lumps are formed.
Bring to a boil and yeast flakes and nutmeg. Then the Almond butter, stir and season with salt and pepper.
The vegetables in the gratin dish and with the Sauce pour over. The Gratin approx. 10 Min. on the middle rack to bake. Thereafter, for 5 Min. on the upper Rail to be prepared.
In the meantime, the rest of the Margarine in a pan and fry the hazelnuts in about 1 Min. roasting. Then the breadcrumbs, salt lightly and mix the nuts from the pan and briefly set aside.
The chicory-broccoli-Gratin from the oven and place on two plates. The hazelnut-bread crumb mixture over it and serve with parsley spread.
Nutritional values per Serving
- Calories: 384 kcal
- Carbs: 22 g
- Protein: 15 g
- Fat: 25 g