Vegetable casserole

Regional field vegetables

Crunchy and seasonal vegetables from the neighbourhood:

This not only sounds very tempting but also comes to you straight from Schruns and is delighting the dining scene.

The Schrottenbaum family’s farm is located below Gauenstein monastery in Schruns. The brothers Bernhard and Manuel offer both animal and plant-based products. Apart from producing fruit juice, they have been growing all sorts of vegetables on an area of around 1,000 square metres since May. The crop includes various lettuces and cucumbers, but also courgettes, leeks, celery, two kinds of radish as well as onions, cabbage, kohlrabi and garlic. The cultivation and upkeep of the vegetables calls for hand tools. Chemical agents are never used. The “Gauensteiner Feldfrüchte” (Gauenstein crop) are only sold to the restaurant trade at present, but private individuals should also be able to benefit from them in the future if the current level of success continues.

Chef Wilfried Marlin 

Vegetable casserole recipe

Ingredients for a large baking tray
Cooking time: 1 hour

Ingredients for the béchamel sauce

  • 2.5 litres milk
  • 2 onions
  • 500 g butter
  • 500 g flour
  • salt, pepper, fresh herbs
  • potatoes
  • kohlrabi
  • carrots
  • broccoli
  • cauliflower
  • leeks
  • courgettes
Recipe to print out (in German)


  1. Heat a saucepan, melt the butter in it and sweat the finely diced onions until translucent.
  2. Add the flour and brown briefly. Add the milk while stirring continuously and simmer gently. Then season to taste!
  3. Briefly cook the vegetables in a pan of hot water. The leeks and courgettes can be added raw.
  4. Mix the béchamel sauce with the vegetables and fill an oiled baking tray with the mixture.
  5. Then sprinkle with Montafon mountain cheese and bake for approx. one hour.

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