It is easy to make and can be easily adapted to most diets
Turkish vegetable gratin
Turkish vegetable gratin is a completely vegetarian dish. It is easy to make and can be easily adapted to most diets. In addition, it is a great way to get the five recommended fruits and vegetables a day. Which means eating 500 grams of vegetables or fruits. You will quickly have filled your entire daily needs with just this dish. Vegetarian dishes give a lighter feeling of satiety, and are healthy. A lot of vegetables belong to the Mediterranean diet, but are generally also a characteristic of blue zone diets. Blue zone is a geographical area in the world, in addition to Seventh-day Adventists, where you have a diet with some similarities. It has been shown that people who live by this diet are the longest living people in the world. At the same time, they have few of the traditional health challenges one otherwise sees in the West. See more about this diet and areas in the links below.
½ small cabbage
1 small leek
3 tablespoons chopped fresh Parsley
2 teaspoons baking powder
2 teaspoons ground pepper
2 tsp salt
40 ml of olive oil
60 ml of milk
120 g spelled flour
125-150 g cheese
- Cut the cabbage into fine strips.
- Grate potatoes, carrots and put everything in a large bowl.
- Finely chop the leek. Add to the other vegetables.
- Finely chop the parsley, and add this also to the vegetables.
- Mix all the vegetables well together.
- Pour eggs, milk, oil and spices in another bowl. Whisk everything lightly together.
- Add sifted flour and baking powder. Mix everything well until you get something similar to a pancake batter.
- Pour the batter over the vegetable and mix everything well.
- Distribute the mixture over a suitably large and greased refractory mould. The vegetable gratin is baked twice.
Bake: Preheated oven 180 ° C for approx. 25 minutes. Then take the mould out of the oven. Sprinkle with grated cheese, poppy seeds and sesame seeds. Then bake for the second time for approx. 15 minutes.
Served: Leave it for 5 minutes and serve hot
Allergy:Gluten and lactose. Made gluten and lactose free easily by using gluten free flour and lactose free milk. High FODMAP due to milk and white part of the leek. Therefore, switch to lactose-free milk and use only the green part of the leek, and you get a dish with a low FODMAP.
What does it really mean to make a gratin as a cooking method: Gratin
What and where are the blue zone diets: Blue zone
What and where are the blue zone diets, a more comprehensive review, on the official pages of the blue zone: Blue zone