Winter Vegetable Gratin

An “all-in” Winter Vegetable Gratin, doused with cream & coated with cheese, is simply the best winter comfort food around, plus it’s super easy to make.

Serves 6

Ingredients

3 Tbsp True Organic butter, softened
450-650g butternut pumpkin, peeled and thinly sliced
450g parsnip, peeled and thinly sliced
450g potato, peeled and thinly sliced
450g celeriac, peeled and thinly sliced
1 leek or onion, thinly sliced
1 3/4 cups chicken or veggie stock
1/2 cup heavy cream
1 tsp thyme leaves
1/2 tsp ground nutmeg
1/3 cup grated Parmesan
1 tsp black pepper, ground
Salt to taste

Method

An “all-in” Winter Vegetable Gratin, doused with cream and coated with parmesan cheese, is simply the best winter comfort food around, plus it’s super easy to make.

  1. Heat the oven to 200 degrees Celsius. Butter the bottom of a large rectangular baking dish. Layer the pumpkin, potatoes, parsnips, celeriac and leek in the dish.
  2. Heat the stock, cream, black pepper, thyme and nutmeg in a small saucepan over medium heat to a boil. Season with salt to taste if needed.
  3. Pour the mixture over the vegetables and toss to coat.
  4. Bake for 25 minutes. Reduce the temperature to 180 degrees Celsius and bake for another 40 minutes, or until veggies have softened and are golden brown on top. Note: if the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil to protect them.
  5. In the last 10 minutes, sprinkle with cheese and return to the oven to grill the cheese until golden.
  6. Serve as a side dish to meat or fish if you wish.

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