Vegetables Au Gratin with Cheese is a delicious and creamy side dish, perfect for accompanying meats or fish. This recipe is inspired by Italian cuisine and its culinary traditions. The vegetables are prepared, cooked, and gratinated with Fontina cheese, which gives a rich and enveloping flavor. The result is a tasty, creamy, and irresistible dish.
Scrape the carrots, wash them, and cut them into slices
Peel the turnip, wash it, and cut it into cubes
Clean the celery and cut it into pieces
Wash the leeks after removing the filaments and cut them into pieces about 2 cm long
Melt the butter in a pan
Add the turnip, carrots, and celery and sauté over medium heat for about eight minutes, stirring
Preheat the oven to 170 degrees (thermostat 5)
Remove the vegetables from the pan with a slotted spoon and place them on a baking dish
In the same pan, sauté the leeks for two or three minutes, stirring
Remove them with a slotted spoon and add them to the vegetables in the baking dish
Sprinkle the pan with flour, stir with a spatula, and gradually add the broth
Bring to a boil, always stirring, season with salt and pepper, and add a pinch of nutmeg
Simmer for three minutes, then add the parsley
Pour this sauce over the vegetables; mix gently
Peel the potatoes, wash them, slice them, and arrange them over the vegetables
Cover the baking dish with aluminum foil and bake in the oven for an hour and a half until the potatoes are tender
When the potatoes are cooked, grate the cheese, sprinkle it over the potatoes, place the dish under the grill, and brown
Serve hot in the same baking dish
If you don't have broth
Pot
Pan
Grater
Store in the refrigerator in an airtight container for up to 2 days.
This dish is particularly tasty when accompanied by a dry white wine
Italia
Energy (kcal) | 70.57 |
Carbohydrates (g) | 6.79 |
of which Sugars (g) | 3.24 |
Fat (g) | 3.06 |
of which Saturates (g) | 1.71 |
Protein (g) | 3.27 |
Fiber (g) | 2.26 |
Sale (g) | 0.21 |