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Spring gratin with a cheese-nut crust

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Ingredients
Ingredients for

Hinweis

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  • 500 g green asparagus
  • 2 piece kohlrabi
  • 600 g potatoes
  • 250 g carrots
  • 300 ml milk
  • 200 ml cream
  • 150 g grated Emmentaler AOP
  • 1 bunch parsley
  • 30 g hazelnuts
  • 2 tbsp breadcrumbs
  • 1 tbsp oil
  • As desired: salt, pepper
Star of the dish
Emmentaler AOP Organic Mild/Classic
Preparation

Break off the lower, woody part of the asparagus stalks. Cut the asparagus into 3 cm long pieces. Peel the kohlrabi, potatoes and carrots. Cut the kohlrabi into strips, and slice the potatoes and carrots.

Bring the milk, cream, salt & pepper to the boil. Add the vegetables and potatoes and leave to simmer for approx. 10 minutes, stirring from time to time. Mix the 100 g Emmentaler AOP with the vegetables and place in a gratin dish. Bake in the oven for approx. 10 min at 180 °C.

Finely chop the parsley. Chop the hazelnuts coarsely. Mix both with the remaining cheese, breadcrumbs and oil. Sprinkle over the gratin and bake for a further 10-15 min.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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