Rinse all vegetables (prepare ready to cook, e.g. peel, remove woody parts and dirt), cut romanesco into small roses, fennel and peppers into strips, carrots into cubes.
Pre-cook everything in a little salted water for 5-8 minutes.
Remove peel from onion and garlic, cut onion into fine strips, garlic into slices.
Drain the pre-cooked vegetables, place them in a large buttered gratin dish, add the onions and sprinkle the garlic on top.
Preheat the oven to 180 °C.
For the souffle mixture, melt the butter in a small pan, add the flour in a saucepan and cook briefly, stirring until soft.
Then add the milk, whisk until smooth, simmer on low heat for 2-3 minutes.
Add the grated cheese and stir until it melts, season, remove the pan from the stove and let it cool down a bit.
Add yolks and chopped kitchen herbs, mix well.
Whip egg whites to egg whites, gently fold into the mixture, then spread evenly over the vegetables.
Put the dish in the oven (lower third) and bake for 25 minutes.
It goes well with, for example, a nut salad.
For 2 people:
Halve the mixture for vegetables. Make the souffle mixture with: 20 g butter, 30 g flour, 2 dl milk and 3 eggs. Use a smaller gratin dish.
Preparation time: about 50 min
Our tip: It is best to use fresh herbs for a particularly good aroma!
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