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Vegetarischer Parmentier mit Auberginen-Linsen-Bolognese
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Ingredients
Auberginen-Linsen-Bolognese
- 100 g Zwiebeln halbiert
- 2 Knoblauchzehen
- 150 g Möhren in Stücken
- 60 g Olivenöl
- 100 g grüne Linsen, getrocknet
- 300 g Aubergine in Würfeln (2 cm)
- 100 g Rotwein, trocken
- 1 Dose stückige Tomaten (400 g)
- 2 Lorbeerblätter, getrocknet
- 1 TL Thymian, getrocknet
- 1 TL Oregano, getrocknet
- ½ TL Salz
- 2 Prisen Pfeffer
Kartoffelpüree und Fertigstellung
- 800 g Kartoffeln, mehligkochend in Scheiben (5 mm)
- 300 g Milch
- 1 TL Salz
- ½ TL Pfeffer
- 2 - 3 Prisen Muskat
- 50 g Butter in Stücken, und etwas mehr zum Einfetten (optional)
-
2
EL Paniermehl
or 2 EL Gruyère Käse gerieben
- Nutrition
- per 1 Portion
- Calories
- 401 kcal / 1677 kJ
- Protein
- 10 g
- Fat
- 19 g
- Carbohydrates
- 39 g
- Fibre
- 9 g
- Saturated Fat
- 7 g
- Sodium
- 452 mg
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