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Vegetarian Gratin

This cheesy gratin recipe is the perfect vegetarian winter meal. Just layer some of your favourite vegetables and top with tasty Gruyere and Parmesan cheese. So simple!

Vegetarian Gratin

This cheesy gratin recipe is the perfect vegetarian winter meal. Just layer some of your favourite vegetables and top with tasty Gruyere and Parmesan cheese. So simple!

Serves 8

2 tbsp olive oil

900g Jerusalem artichokes,

thinly sliced

50ml vegetable stock

75g butter

4 eschallots, finely diced

2 garlic cloves, chopped

2 bunches silverbeet, stalks

removed, thinly sliced

900g sweet potatoes, peeled

and thinly sliced

150g gruyere, grated

150g parmesan, grated

1 Preheat oven to 180°C. Heat oil in a large frying pan. Add artichokes and cook for 4 minutes, stirring occasionally. Add stock and cook for another 5 minutes. Remove and set aside.

2 Heat 25g butter in a large frying pan over medium heat. Add eschallots and garlic and sauté for 2 minutes. Add silverbeet and sauté for another 5 minutes, or until silverbeet becomes soft and tender. Remove from heat and drain in a colander; squeeze silverbeet to remove excess liquid and set aside until ready to use.

3 Butter bottom and sides of a 22cm x 30cm ovenproof dish. Place a layer of sweet potato, a layer of artichokes, and a layer of silverbeet in the dish, dotting each layer with remaining butter and seasoning with sea salt and freshly ground black pepper. Repeat layering, finishing with a layer of sweet potatoes.

4 Top with grated gruyere and parmesan; cover with aluminium foil that has been brushed with butter to prevent cheese from sticking. Bake for 1 hour, or until tender when pierced with a sharp knife. Remove foil and bake for an additional 15-20 minutes, or until golden.

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