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  /  Food   /  Winter Vegetable Gratin

Winter Vegetable Gratin

Courtesy of EasyFood

Winter Vegetable Gratin Courtesy of EasyFood
Method
  • Preheat the oven to 180˚C/160˚C fan/gas mark 4
  • Bring a large pot of water to the boil. Add the broccoli, cauliflower and Brussels sprouts and cook for 2-3 minutes until the broccoli turns vibrantly green
  • Transfer the vegetables to a large bowl of iced water for two minutes, then drain and place in a large casserole dish
  • Heat the olive oil in a saucepan over a medium-high heat and cook the onions for 4-5 minutes until golden and soft, stirring occasionally. Season with salt and black pepper.
  • Reduce the heat to medium-low heat and add the butter. Once melted, gradually mix in the flour, whisking constantly. Continue cooking and whisking for 1-2 minutes
  • Gradually add the milk, whisking constantly until smooth. Stir in the Irish Yogurts Clonakilty Half Fat Crème Fraîche and whisk for two minutes until completely smooth
  • Remove the saucepan from the heat and stir in the mustard, half of each of the cheeses and some salt and black pepper to taste
  • Pour the sauce over the vegetables, then top with the remaining cheese. Melt the butter for the topping in a microwave-safe bowl, then stir in the breadcrumbs until combined. Sprinkle over the top of the gratin
  • Bake for 20-25 minutes until golden on top and bubbling around the edges
Ingredients
  • 300g broccoli, chopped into florets
  • 350g cauliflower, chopped into florets
  • 220g Brussels sprouts, quartered
  • 1 tsp olive oil
  • 2 onions, sliced
  • Salt and black pepper
  • 60g butter
  • 60g plain flour
  • 250ml milk, at room temperature
  • 120ml Irish Yogurts Clonakilty Half Fat Creme Fraiche
  • ½ tbsp Dijon mustard
  • 120g Gruyère, grated
  • 120g Gouda, grated
  • 20g butter
  • 50g breadcrumbs
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