Free Recipe Vegetable Gratin 2
Recipe Type: F Recipes
Recipe Preparation: bake
Cooking Ingredients for Vegetable Gratin 2 Recipe
455 g Celeriac
455 g Onions
455 g Potatoes
455 g Leeks
230 g Fennel or celery
230 g Parsnips or Jerusalem
-artichokes
570 ml Vegetable stock
1 Bay leaf
2 Cloves
Blade of mace or piece of
-nutmeg
1 430 millilit Greek yoghurt
1 ts Cornflour
1 ts Water
110 g Cheese; grated
60 g Ground hazelnuts
50 g Mixed nuts; chopped
60 g Fresh bread crumbs or
-oatmeal
Vegetable Gratin 2 Preparation
Peel and slice all the vegetables, the tougher ones about the thickness of a £1 coin, the leeks and artichokes somewhat thicker. Bring the stock and the spices to the boil and in it cook the vegetables for 8-10 minutes, adding boiling water if necessary. Meanwhile, stabilise the yoghurt by mixing the cornflour and water, stirring it into the yoghurt, bringing to the boil and simmering for 5-8 minutes. Remove from the heat. Transfer the vegetables to a lightly oiled or buttered baking dish and reduce the stock to about 140ml, removing the spices and bay leaf first. Stir in the yoghurt and cook for 2-3 minutes before pouring it over the vegetables. Mix the dry ingredients and scatter over the top. Bake in a preheated oven at 180C/350F/gas 4 for about an hour. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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