Festive Cabbage Gratin

Wash the cauliflower and broccoli and remove the fleurettes. Peel the turnip and potatoes, wash them, cut the turnip into sticks and the potatoes into slices. Bring the milk, soy sauce, pepper, nutmeg and caraway seeds to the boil, add the vegetables and potatoes and pre-cook for around 10 minutes. Put the vegetable and potato mixture in a gratin dish (approx. 21 x 32 cm). Crumble the cheese, sprinkle on top and cook in a pre-heated oven at 200°C (gas mark 4, convection oven 160°) for approx. 20-30 minutes. Chop the nuts. Melt the sugar in a pan, add the nuts and vanilla pith, caramelise, place on baking paper and leave to cool. Sprinkle the nuts on top and serve.

Tip!
The gratin tastes fantastic with juicy medallions of pork, marinated with Kikkoman teriyaki marinade.
Refine it by drizzling a little truffle oil on it before serving.

Preparation time: 55 mins
Per portion: 1708 kJ / 408 kcal