Cut broccoli florets into small pieces, trim stem well and make a cross cut. Peel kohlrabi and cut into half-moon leaves. Pluck spinach, rinse well.
Lightly blanch vegetables and rinse in iced water and dry. Roast almond kernels briefly, remove peel from onion and cut into fine cubes.
Peel and core tomatoes and cut into fillets. Cut cheese into pieces.
Heat clarified butter in saucepan, sauté onions until translucent. Add flour, pour in cold milk, add a little vegetable soup, bring to the boil and stir until smooth. Season with iodized salt, pepper (white) and nutmeg.
Place broccoli florets in a buttered ovenproof dish.
Add the kohlrabi, spinach and tomatoes, spread the pieces of cheese evenly and sprinkle the grated cheese on top.
Pour the ready sauce (bechamel) on top and sprinkle the almond kernels on top. Bake au gratin at 160 °C for about 15 to 18 min.
Serve:
Garnish the finished casserole with thyme.
Our tip: Use the young, tender spinach from the farmers’ market!
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