Cut cauliflower, broccoli into small roses from the stalk, clean well. Carrots, parsley root remove the peel and cut into sticks. Fennel clean and cut into slices. Clean spring onions, cut into coarse pieces. Remove peel from onions, dice finely, remove peel from garlic and cut into fine slices.
Clean cherry tomatoes, cut out core, cut in half. Cut cress into small pieces, clean parsley and cut into small pieces. Cut blue cheese into cubes. Scrub potatoes well with root brush, dry and cut into eighths.
Heat frying pan with clarified butter, sauté all vegetables, add vegetable soup, season with salt and pepper and cook until tender. Fry potato wedges in hot rapeseed oil on both sides until golden brown.
Sauté onions in hot clarified butter until translucent, add flax seeds, garlic, sesame seeds, sunflower seeds, cherry tomatoes and parsley, pour tomato juice, season with salt and pepper.
Form vegetables in a gratin dish, spread potato wedges evenly over them, pour tomato sauce over them, sprinkle with grated cheese and spread blue cheese evenly over it. Bake the casserole in the oven at 180 °C for 18 to 20 min.
Bring the casserole to the table in the dish. Finally, go over it with pepper mill and sprinkle with cress.
354 Kcal – 21 g fat – 15 g egg white – 25 g carbohydrates – 2 Be (bread units)