Three-colour Vegetable Gratin
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 55 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) olive oil*
- 1 onion, minced
- 1 cup (250 mL) each of carrot, turnip and potato, diced
- 1 tsp. (5 mL) fine mixed herbs
- Salt and pepper to taste
- 1 tsp. (5 mL) flour*
- 1 cup (250 mL) vegetable broth
- Garnish
- 1/4 cup (60 mL) fresh, grated Parmesan
- 1/4 cup (60 mL) dried breadcrumbs*
- 2 Tbsp. (30 mL) blanched almonds, chopped
Preparation
Preheat oven to 350°F (180°C).
In a large saucepan, heat the oil over medium heat and brown the onions, carrots, turnip and potato for 5 minutes.
Sprinkle the fine herbs, salt, pepper and flour on the vegetables and mix well. Add the vegetable broth, mix, cover and let simmer over low heat for 10 minutes or until the vegetables are soft.
Meanwhile, in a bowl, mix the dried breadcrumbs, Parmesan, and almonds. Set aside. Pour the vegetable preparation on a gratin platter and sprinkle on the garnish. Cook in the oven at 350°F (180°C) for 20 minutes or until the surface is lightly browned.
Suggestion
For a child's portion, place some of the vegetables in a small ramekin (custard cup), replace the Parmesan with grated cheddar as a garnish and omit the almonds.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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