Gratinated Vegetables

Boil two pots of salted water

Remove the outer leaves of the cabbage, wash it, and cut it into quarters, removing the hard part inside

Peel the potatoes, wash them, and cut them into equal pieces

Place the cabbage and potatoes separately in the two pots of boiling water and let them cook for about twenty minutes until tender

Meanwhile, clean the carrots and turnips, wash them, and cut them into sticks

Place them in another pot, cover with cold water, and bring to a boil

Drain the vegetables and put them back in the pot

Add 50 g of butter and four tablespoons of water, then simmer for thirty minutes

Butter a baking dish

Arrange half of the cabbage and potatoes in an even layer

Then place the carrots and turnips in the center, leaving a margin around, then cover with the remaining cabbage and potatoes

Sprinkle everything with breadcrumbs, grated Parmesan, and the remaining butter in small pieces

Bake and let gratinate for thirty minutes

This recipe is derived from an Irish dish called 'colcannon' made with cabbage and mashed potatoes

It is economical and can be served with fried bacon or pancetta, pork chops, or sausages