Cooking with Verjuice
Recipes for Vegetables + Salads

Broccoli and potato gratin with verjuice

Broccoli and Potato Gratin with Verjuice
(2–3 servings)

Ingredients

6 medium-sized boiled potatoes
500 g broccoli
1 stalk fresh rosemary or
1 level teaspoon dried rosemary
1 egg
75 ml verjuice
75 ml cream
150 g grated spicy cheese
salt
freshly ground pepper
Goes well with:
  • Riesling dry
  • Riesling off-dry
  • Dornfelder dry
  • Dornfelder sweet
Non-alcoholic:
  • Versecco dry
  • Versecco medium

How to Prepare

Peel and slice boiled potatoes, and put them into an ovenproof dish. Wash fresh rosemary and dry it. Chop the rosemary needles and scatter them over the potatoes. Add salt and pepper.

Wash the broccoli and cut it into chunks. Cook with salt in a very small quantity of boiling water until firm to the bite.

Take broccoli out of the water and spread it over the potatoes. Whisk the broccoli water with egg, verjuice and cream and pour the mixture over the vegetables. Coat with grated cheese.

Put into the oven and heat from above for about 10 minutes.

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Weingut Fuchs · 1626
D-67592 Floersheim-Dalsheim
Phone +49-6243-213 · Fax 6116
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