Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Three-colour Vegetable Gratin https://www.metro.ca/userfiles/image/recipes/Gratin-legumes-trois-couleurs-3484.jpg PT20M PT35M PT55M
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.
4
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 1 tsp. (5 mL) flour 1 cup (250 mL) vegetable broth 1/4 cup (60 mL) fresh, grated parmesan 1/4 cup (60 mL) dried breadcrumbs 2 Tbsp. (30 mL) blanched almonds, chopped
Three-colour Vegetable Gratin

Three-colour Vegetable Gratin

Rate this recipe
6 Votes
4
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.