Vegetable Au Gratin Baked Vegetables In A Thick Creamy Sauce Food

VEGETABLE AU GRATIN - BAKED VEGETABLES IN A THICK CREAMY SAUCE

Steps:

• To make breadcrumbs (Time: 15 minutes)
• It is very satisfying to make your own breadcrumbs. Use any bread ( I had a nice homemade rye bread). For 1 cup of crumbs you need about 4 slices of bread. The bread need not be fresh, but it should not be stale. Stale bread will leave a stale taste!
• Tear the bread (with its crust) into pieces and run in the food processor for 30 seconds.
• Bake the crumbs for 10 minutes spread out on a baking by sheet, at just below 150 deg C (300 F) in a preheated oven.
• Remove from the oven and scatter the seasonings on to the crumbs. ( I add seasoning only when I'm using the bread crumbs in a gratin.) Store in an airtight container till required.
• To prepare the vegetables: (Time 15 minutes)
• While the breadcrumbs are baking, slice the cauliflower and broccoli vertically into thin florets, retaining their shape. Peel and cube the potato and carrot. Slice the peppers and pineapple into slim pieces. Slice the beans into small rounds. Shell the peas. Wash, dry and mince the parsley, and set it aside till required.
• Blanch the vegetables individually in boiling water for 2-3 minutes - the peppers need only 10 -15 seconds of blanching. The sweet peppers can be blanched together, cauliflower and broccoli can be blanched together. Drain and immediately pop them each into a pan of water with ice cubes added to it. Drain after a minute and set aside and blanch the next vegetable. Blanching retains the bright colours of the vegetables.
• Alternatively you could Steam the vegetables except for the peas for 5-7 minutes. Steaming retains the flavours of the vegetables. Soak the peas in a bowl of water. Remove the peppers and broccoli after 2 minutes before they discolour. You could also instead of steaming or blanching, microwave the vegetables for 2 minutes.
• Preheat the oven to 180 deg C (350 deg F). Grease an oven proof casserole dish.
• To cook the vegetables: (Time 5 minutes)
• Heat oil in a pan and add the onions. Sauté till the onions are translucent. (About 2 minutes). Drain and add all the vegetables and sauté for 2-3 minutes till all water evaporates. Any water in the vegetables could make for a soggy unappetising gratin.
• Add salt to taste, take off from the heat and pour into the prepared dish.
• Spread the vegetables evenly and mix them so you don't have just one type of vegetable in one part of the casserole. Scatter the slices of pineapple and the minced parsley.
• To make the sauce: (Time: 10 minutes)
• In a hot pan, melt the butter, add the flour. Cook the flour in the butter till it starts to look slightly pink and the raw flour smell disappears (about 2 minutes). Stir frequently to ensure the flour does not burn or overcook.
• Keeping the heat on low and add the cold milk (warm or hot milk can create lumps) while stirring the mixture with a whisk.
• Stir continuously and mix the milk and flour smoothly together so that no lumps are formed. Once the flour is dissolved in the milk, continue stirring till it starts to thicken. The sauce can easily catch and char at the bottom of the pan, so stirring is important.
• Add salt and white pepper. (Black pepper may be used if white pepper powder is not available.) Once the sauce becomes thick and smooth, add the nutmeg, stir and Remove from the heat. Immediately add half the grated cheese. Mix the cheese well into the sauce.
• Pour the sauce over the vegetables and lightly turn with a spoon so that the sauce goes into the gaps between the vegetables.
• Sprinkle the breadcrumbs and scatter the reserved cheese on top.
• To Bake the Au gratin: (Time 15 minutes)
• Bake for 10-15 minutes at 180 C (about 350F) or till the the cheese has melted and starts to brown slightly.
• Serve hot with your favourite bread.

ROOT VEGETABLE AU GRATIN

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
• In a small pot, heat the milk with the thyme over medium-low heat until hot.
• In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
• Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
• In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
• Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.

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.

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.

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.

VEGETABLES AU GRATIN

Steps:

• Preheat oven to 180°C and grease an oven proof dish.
• Bring the cream to the boil, add the stock cube and stir to dissolve.
• Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth.
• Layer all the vegetables in the dish and pour in the sauce.
• Sprinkle the remaining grated cheese on top.
• Bake in mid oven for 30 - 45 minutes.

CREAMY VEGETABLE GRATIN

Steps:

• Heat oven to 375ºF.
• Sprinkle 1/4 cup bread crumbs onto bottom of 8-inch square baking dish sprayed with cooking spray. Mix remaining crumbs with Parmesan and butter.
• Mix cream cheese spread, milk and basil until blended. Combine zucchini and squash; spread half over crumbs in prepared dish. Cover with layers of half each of the cream cheese mixture and mozzarella. Repeat all layers. Top with tomatoes and Parmesan mixture.
• Bake 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.