INGREDIENTS
- 200g cauliflower
- 2 zucchini
- 250g pumpkin
- 2 carrots
- 4 shallots
- 1 bunch of mix chards, turnip greens,
- escarole
- 100 g semi-seasoned cheese
- 300 ml milk
- 80 g 00 flour
- 3 eggs
- 50 g parmesan
- Salt
- black pepper
- butter
- marjoram herb
PREPARATION
Clean and chop all the veggies: cut the broccoli into florets, zucchini and carrots into discs (approximately 1 cm thick) and the pumpkin into cubes. In the mean-time also rinse the bunch of mix chards and the shallots. At this point you just have to boil the veggies for three minutes each in a pot with water and salt.
As soon as the veggies are ready, let the strain from water.
Finally, mix all the veggies and add the pieces of semi-seasoned cheese.
Butter the baking pan and pour the veggies on the top.
Put the milk in a small pot and let it heat up. As soon as it gets warm, remove from heat and stir the flour in. Remember to mix all the way, in order not to create lumps in the sauce! Finally add eggs, grated cheese, salt, pepper and marjoram herb. Pour this sauce on the top of the veggies and smooth it with a spoon. Top it with more grated cheese and small cubes of butter. Put it in the pre-heated oven at 190°C for almost 30 minutes.