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Vegetarian gratin
Vegetarian gratin
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This is something between a lasagna and a classic potato gratin. It's easy and quick to prepare, and you have both potato, vegetables and soya mince in the gratin, so you don't need to prepare a side dish. It is possible to change the soya mice to normal minced beef.... but it will not be a vegetarian gratin anymore...

Ingredient List for 6 servings:
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1 Zucchini
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3 Carrots
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5 Potatoes
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150 gr Soya mince
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1 Leek
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300 ml Tomato sauce
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1 teaspoon Salt
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1 tablespoon Oregano
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3 Eggs
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150 gr Feta cheese
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300 ml Natural yogurt
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2 tablespoons Olive oil
Oven temperature:
200 degrees Celsius
Instructions:
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Start the oven at 200 degrees Celsius.
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Cut the leek in small pieces.
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Peel and grate the carrots, the Zucchini, and the potatoes and fry it together with the leek and soya mince until the vegetables becomes soft.
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Add the tomato sauce and the spices in the frying pan and let it all get warm, and pour it all in an oven form.
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Stir the natural yogurt together with the eggs and pour it over the gratin.
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Cut the feta cheese in small pieces and sprinkle it evenly over the yogurt.
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Place the gratin in the middle of the oven for 30 minutes.
A selection of recipes from the same country.
This recipe is from France
A classical omelet is made with only eggs. This omelet is different both by containing tomatoes, ham, onion and cheese, and for its different shape. This is a way to enhance the flavor of the actual omelet itself and not by serving the ingredients on the side. It is a good idea to serve this omelet as lunch or for a lighter dinner together with a salad on the side.
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
Easy homemade traditional French baguettes that you find at all bakery. The dough need to rest for over 1 hour to get them big.
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