Vegetable stew au gratin with Bavaria blu
Ingredients (serves four):
| 70g (2,5 oz) | green beans |
| 1 pinch of | salt |
| 1 | potato |
| 1 | small carrot |
| ½ | onion |
| 1 | small fennel bulb |
| 1 | celery stalk |
| 8 | small spring onions |
| 70g (2,5 oz) of | white mushrooms |
| 1 tablespoon | of oil |
| 3 cups (700 ml) | of vegetable stock |
| 1 | small bay leaf |
| 1 sprig of | thyme |
| ½ | garlic glove |
| 1 | slice of ginger |
| 1 strip of | lemmon peel |
| 1 pinch | cayenne pepper |
| 4 | slices of toast |
| 120g (4 oz) | Bavaria blu |
| thyme for decoration |
Preparation:
Preheat the oven to 240°C.
Wash the vegetables and cut them into bite-sized pieces. Blanch the green beans before and quench them in cold water.
Put potato, carrot, onion, fennel and celery in a big pot and sweat
with low heat in oil. Add the vegetable stock and the bay leaf before
cooking all together 10-15 minutes slightly below the boiling point
until the vegetable is soft. Finally add spring onions,
white mushrooms, green beans, thyme, garlic, ginger and lemon peel.
Remove the spices after a few minutes of steeping and season to
taste with salt and cayenne pepper.
Fill the stew into fireproof soup tureens (or bowls) and slice the Bavaria blu. Afterwards cut the 4 slices of toast into 4 pieces with tureen diameter and cover the stew. Lay the cheese slices onto the toast and put the tureens into the oven. Scallop the stew for about 5 minutes on the lowest oven level until the cheese is golden yellow.
Preparation time: about 45 minutes.