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.
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.
© Société des alcools du Québec, 2007
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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