Festive cabbage gratin

Total time30 mins

30 minspreparation time

Ingredients

4 portion(s)

small cauliflower

broccoli head

turnip

400 g

potatoes

300 ml

milk

6 tbsp

Kikkoman Naturally Brewed Soy Sauce

Freshly ground pepper

1 ½ pinch

of ground nutmeg

1 pinch

of ground caraway seeds

200 g

blue cheese (e.g. gorgonzola, cambozola, Roquefort)

For the topping:

100 g

walnuts

50 g

brown sugar

Pith of 1 vanilla pod

Nutritional facts (per portion):1708 kJ / 408 kcal

21 gFat

15.6 gProtein

28 gCarbohydrates

Preparation

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°C) 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.

Recipe-ID: 347

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