The Ham Vegetable Casserole or Gratin is an authentic German recipe that can be easily changed into a vegetarian recipe. It is easy to make and healthy especially when you use organic ingredients. You also can vary the vegetables. It is tasty with asparagus, cauliflower, carrots, squash or zucchini as well. If you don’t like fennel you can skip it. Tip: Add Pepper Jack cheese for a spicy taste. Perfect dish for a main course. Happy Cooking!
1 fennel root (about 300g) (optional)
500 g broccoli
200 g mushrooms white
2 spring onions
200 g cooked ham or prosciutto
1 tbsp oil
1/8 liter milk
150 g creme fraiche
salt, pepper, grated nutmeg to taste
150 g grated cheese (Swiss cheese, parmesan, cheddar or any other firm cheese that can be grated)
Cooking Instructions Ham Vegetable Casserole
– Wash fennel root; cut off leaves and stems; take off the fine fibers from bottom to top with a knife; remove the hard parts of the root by cutting them out carefully in a triangle.
– Cut fennel first in quarters lengthwise then cut the quarters horizontal.
– Wash broccoli, remove leaves, separate flowers from stem, if you want to use the stems peel them and cut cross wise.
– Prepare mushrooms and onions, cut in slices.
– Remove fat from ham if any.
– Heat oil in a skillet, add all veggies and saute on low heat for about 5 minutes. Let cool off a bit.
Make the Gratin
– Mix milk, creme fraiche and eggs, spice with salt, pepper and nutmeg.
– Place veggies into a fire proof form, then add the milk mix.
– Spread cheese all over it and place in cold oven.
– Cook for 30 min on 390 F.
If you want to use this recipe as a vegetarian dish, just don’t use the ham.