Vegetable gratin
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A tender vegetarian gratin made from fresh vegetables is a treat in itself. You can add a spice to the gratin with special cheeses. Take your time and make it slowly, and the taste is second to none.
Ingredients for four
A few kilos of fresh vegetables, for example:
Carrots Cauliflower Broccoli Turnip Zucchini Pumpkin
Gratin
1/2 litre red milk 2 tbsp butter 2 tbsp wheat flour 300g cheese (eg. salt and white pepper Handful of parsley for garnish
Butter in a bowl.
Peel and chop the vegetables to the size of your thumb. Roast the vegetables in a 150C oven for twenty minutes to remove any excess liquid.
Make the roux, i.e. mix the wheat flour into the softened butter. Add the milk to the saucepan and bring to the boil, stirring well. Thicken the milk with the roux and grate in your cheese of choice.
Heat the oven to 200C. Pour the vegetables into a shallow baking dish. You can season the vegetables at this stage. Pour the gratin over the vegetables in an even layer.
Bake the vegetable gratin in the oven for 40-50 minutes. Allow to cool for a moment before serving and chop the parsley to garnish the vegetable gratin.
