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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.
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2 Tbsp. (30 mL) olive oil 1 onion, minced 1 cup (250 mL) carrots, 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
Three-colour Vegetable Gratin

Three-colour Vegetable Gratin

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    $10.88 ea.

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    BERTOLLI OLIVE OIL

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    750 ml, 1 L SELECTED VARIETIES


  • 1
    onion, minced
  • 1 cup
    (250 mL)
    carrots, diced
  • 1 cup
    (250 mL)
    turnip, diced
  • 1 cup
    (250 mL)
    potato, diced
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    3 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 1 tsp.
    (5 mL)
    fine mixed herbs

  • Salt and pepper to taste
  • 1 tsp.
    (5 mL)
    flour
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    FIVE ROSES OR ROBIN HOOD FLOUR 10 kg

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    FIVE ROSES OR ROBIN HOOD FLOUR 10 kg

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    GOLDEN TEMPLE ATTA FLOUR

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  • 1 cup
    (250 mL)
    vegetable broth

  • Garnish
  • 1/4 cup
    (60 mL)
    fresh, grated parmesan
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    ZERTO SHREDDED PARMESAN

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    140 g


  • 1/4 cup
    (60 mL)
    dried breadcrumbs
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    425 g


  • 2 Tbsp.
    (30 mL)
    blanched almonds, chopped
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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

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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.

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