Mixed Vegetable Gratin Food

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

MEDITERRANEAN MIXED VEGETABLE GRATIN

Steps:

• Preheat an oven to 350 degrees.
• Wash all of the vegetables, drain and dry.
• Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices.
• Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne.
• Leave the skin on the eggplant and cut into thin round slices.
• Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top.
• Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors.
• Lay the potatoes on top of the tomatoes, season and continue with a layer of onion.
• Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer.
• Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes.
• While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
• Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
• Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
• Cool for at least 10 minutes before slicing. Serve warm.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
• Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
• Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake before serving.

VEGETABLE GRATIN

Steps:

• In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
• Preheat the oven to 450 degrees F.
• Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
• In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
• In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
• In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
• Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

MIXED VEGETABLE GRATIN

Steps:

• Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer.
• Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.

LAST MINUTE MIXED VEGETABLE AU GRATIN

Steps:

• Preheat oven to 350.
• Spray a 2 quart baking dish well with non-stick spray.
• Cook the vegetables until just barely done; they will cook more in the baking process.
• Drain and set aside to cool as you continue.
• Using a blender, make the toast into crumbs; set aside.
• In a medium saucepan, heat 1 tablespoon of the butter or margarine and the oil on a medium heat; saute the onions in the butter and oil until transparent.
• Add the soup, milk, mustard powder and salt and pepper and cook, whisking very often, until the mixture is bubbly, thickened, and a bit reduced; remove from heat.
• Put the vegetables in a large bowl, then stir in the sauce mixture, about 2 tablespoons of the bread crumbs, and 1/2 cup shredded cheese; blend well.
• Spoon mixture into the prepared baking dish.
• Melt the remaining 1 tablespoon of butter and combine well with the remaining bread crumbs.
• Mix in the remaining cheese and sprinkle the mixture evenly over the vegetables.
• Bake for about 30 to 35 minutes, or until the mixture is heated through and the top is browned.

CHEF JOHN'S ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
• Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
• Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
• Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
• Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
• Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
• Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
• Remove from the oven and let rest for 20 minutes.

MIXED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the mixed vegetables, onion, soup, mayonnaise and cheese. Mix well and spread mixture into a 9x13 inch baking dish. Top with the cracker crumbs.
• Bake about 30 minutes, or until browned and bubbly.

MIXED VEGETABLE CASSEROLE (GRONSAKSGRATIN)

Steps:

• Heat one inch water to boiling; add carrots, beans, cauliflower and onion.
• Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes.
• Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish.
• Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat.
• Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.

HERBY ROOT VEGETABLE GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften.
• Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste.
• Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1½ hrs until bubbling and golden, covering with foil for the final 30 mins if it's becoming too brown. Leave to rest for 10-15 mins before serving.

MIXED VEGETABLE CASSEROLE

Steps:

• Cook the frozen vegetables according to the package directions. Drain well.
• Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
• Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
• Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.