Vegetable Gratin with Tofu Sauce

(*) for a wide ovenproof dish of about 2 liters, greased, should offer for 4 people.

Warm butter in a frying pan, add onion, carrots and savoy cabbage, steam for about three minutes. Add soup, simmer on low heat with lid closed for about fifteen min until just tender. Pour vegetables into prepared dish, set aside.

Tofu sauce: warm butter in a frying pan, sauté onion, garlic and kitchen herbs. Add wine, boil. Add soup, bring to a boil, reduce temperature, simmer with lid on for

simmer for fifteen minutes.

Remove from heat, add tofu and gorgonzola, stirring until melted. Add cream, finely mash everything together, season.

Pour sauce over vegetables set aside, spread butter flakes evenly over top.

Bake in the middle of the oven heated to 220 degrees for about twenty minutes.

Serve with: Bread.

(**) When frozen, the Gorgonzola is easier to grate or cut into pieces.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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