Vegetable Gratin

Cut the cauliflower and bell pepper ditto and cook in salted water on the stove. Chop the pretzel. Lightly whisk the cream with a stock cube, white wine and a little soft cheese to a sauce.

Mix the greens and the strips of cassel with the chopped pretzel in the sauce and fill it into a gratin dish. Place sliced cheese on top, spread a little whipped cream on top and bake in the oven until gratinated. Serve everything on a flat plate.

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