Recipe of Perfect Vegetable gratin

Vegetable gratin Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. A creamy Winter Vegetable Gratin full of nutritious green veggies in a cheesy white sauce.

Here is the best “Vegetable gratin” recipe we have found so far. This is gonna really delicious.

Ingredients of Vegetable gratin

1. You need 1 of carrot, 1/2 broccoli, 2 medium potatoes, baby corn, red &yellow peppers, spinach, roughly chopped.
2. It’s of Green onions, 3 cloves garlic chopped, 1tbsp oil.
3. Prepare 1 tbsp of flour, 1/2 cup milk, 1/2 vegetable stock, 2 tbsp butter.
4. Prepare 3/4 cup of cheese of your choice, salt & pepper to taste, 2 tbsp bread crumbs.

When it seems like summer markets are being overrun by zucchini and tomatoes, it's time for a summer vegetable gratin.Layered with onions and garlic and topped with a mixture of buttery breadcrumbs and Parmesan cheese, this baked vegetable dish is the anecdote to one more zucchini salad.Get your kids to eat their vegetables with this cheesy, creamy green gratin.You can use almost any chopped veggies you want, but it tastes especially great with broccoli, spinach, and zucchini.

Vegetable gratin step by step

1. Place a pan on medium heat, add oil, half onions and garlic and stir fry until translucent, add vegetables, seasoning, cover and cook until just done. remove in a baking dish..
2. In the same pan, add 1/2 butter, once melted, add remaining onions and stir fry until translucent, add flour and mix well, until the flour starts smelling aromatic, about 2-3 minutes, turn heat to low and add milk and stock, stirring constantly until slightly thickened, turn heat off, stir in half the cheese, seasoning and continue stirring until well incorporated, check seasoning..
3. Preheat oven to 180 degrees celcius, pour the white sauce onto the vegetables, top with bread crumbs and remaining cheese and bake for 25 minutes. cool and serve with a side of salad or steak..

Pour vegetables and sauce into deep one quart casserole dish.In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley.Sprinkle bread crumb mixture over the top of vegetables.

If you can't find Cantal cheese, use cheddar instead.Root Vegetable Gratin The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate.Cooked in the au gratin style, a French culinary technique in which dishes are topped with crunchy, cheesy crust, this vegetable-based dish is hearty, filling, flavorful, and simple.Layers of heavy cream and shredded Gruyere cheese bind the sliced vegetables together in creamy, decadent casserole layers.Sprinkle bottom of dish with salt and pepper.