Three-colour Vegetable Gratin

Three-colour Vegetable Gratin
  • 4 servings
  • 0:20 Preparation
  • 0:35 Cooking
  • 0:55 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    onion, minced

  • 1 cup
    (250 mL)

    carrot, diced

  • 1 cup
    (250 mL)

    turnip, diced

  • 1 cup
    (250 mL)

    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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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