Recipe for courgette and knackwurst gratin
Ingredients · Servings 4
- 2 grosses courgettes
- 2 onions
- 6 knackis
- 8 teaspoons of cornstarch
- 50 cl of skimmed milk
- grated Gruyère cheese
Method · 50 min
- Sauté the chopped onions in olive oil, then add the courgettes. Cook over high heat, stirring frequently to ensure even cooking.
- When the courgettes are cooked, make your béchamel sauce: mix the cornflour + half the milk.
- In a saucepan, heat the remaining milk thoroughly. Once the milk is hot, pour in the cornstarch mixture and bring to a boil, stirring constantly with a wooden spoon. Season with salt, pepper, and a pinch of nutmeg.
- Place the courgettes in your gratin dish, add the knacki slices, coat with cornflour and sprinkle with grated Gruyère cheese.
- Place in a hot oven (200°C) for 15-20 minutes.
