Ingredients
| serves 4 | |
| 300 g | broccoli, carrot, cauliflower (or a ready frozen mix) |
| you can also use other vegetables if you prefer | |
| 200 g | mushrooms |
| 2 tbsp | rapeseed oil |
| 1 bag | Helsinki Mills Meal Oats, Tomato |
| 6-7,5 dl | water |
| 2,5 dl | cheesy cooking cream |
| 100 – 150 g | grated cheese |
| (salt) |
Instructions
Peel and chop the carrots and broccoli. Slice or chop the mushrooms and fry in some oil in a wok until they soften. Add the vegetables, meal oats and water to the pan. Let boil over medium heat for around 10 minutes, add water if necessary. Add the cooking cream to the pan and let boil for another 5 minutes. Taste to check the flavour and add salt if necessary.
Pour the cooked oat and vegetable mixture into an oven dish and sprinkle the grated cheese over the top. Cook at 225-250 degrees Celsius until golden brown. Let the gratin stand for a few minutes before serving.