ROOT VEGETABLE GRATIN
Provided by Ina Garten
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
END OF SUMMER VEGETABLE GRATIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
- Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
- Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
- Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
- Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
- Garnish with the basil and serve with crusty bread.
VEGETABLE GRATIN
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
- Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
- Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
- Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
GRATIN OF VEGETABLES
Steps:
- Preheat oven to 400 degrees.
- Trim off the ends of the zucchini. Cut the zucchini into 1/4-inch-thick rounds. There should be about 4 cups. Bring enough water to the boil to cover the zucchini when added. Add the zucchini and when the water returns to the boil cook 2 minutes. Drain. Put the zucchini into the container of a food processor or electric blender and blend thoroughly. Line a saucepan with a sieve and pour the zucchini into it.
- Drain briefly and pour the zucchini into a mixing bowl. There should be about 2 cups.
- Meanwhile, cut the kernels from the ears of corn. There should be about 1 3/4 cups. Add corn, green pepper, basil and garlic to the zucchini.
- Break eggs in a small mixing bowl and beat them. Beat in the milk. Pour mixture into the mixing bowl and add salt, pepper, nutmeg and cayenne. Blend well.
- Put half the butter into a 6-cup baking dish and rub butter over the bottom and sides. Pour in the zucchini mixture and smooth over the top. Dot the top with the remaining butter and sprinkle with Parmesan cheese. Bake 30 minutes or until set.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 534 milligrams, Sugar 7 grams, TransFat 0 grams
VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all-purpose flour, whole milk, heavy cream, salt, pepper, cauliflower, brussels sprouts, corn, shredded gruyère cheese, bacon bits, shredded cheddar cheese, shredded parmesan cheese, bread crumbs
Provided by Frank Tiu
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
- Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
- While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
- Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
- Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
- Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
- Pour the béchamel sauce evenly over the vegetables.
- Top the Brussels sprouts with the Gruyère cheese and bacon bits.
- Top the corn with the cheddar cheese.
- Top the cauliflower with the Parmesan cheese.
- Sprinkle the bread crumbs evenly over the vegetables.
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
GRATIN OF CARROTS & ROOT VEGETABLES
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
Nutrition Facts : Calories 532 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
GRATIN OF PENNE AND VEGETABLES
Provided by Jacques Pepin
Categories lunch, casseroles, one pot, pastas, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 18
Steps:
- Bring the 3 quarts of water to a boil in a large pot and add the penne. Cook for approximately 8 minutes, until just tender, and drain. Rinse briefly under cool water to stop the cooking if you don't intend to assemble the dish immediately.
- Bring 1/3 cup of water to a boil in a large skillet. Add the broccoli pieces, cover, return to the boil and cook for 3 minutes, or until most of the water has evaporated. Add the mushrooms, red pepper, walnuts and olive oil and mix well. Add the spinach, still wet from washing, cover and cook 2 to 3 minutes, or until it is wilted. (At this point, the vegetables can be combined with the warm pasta, seasoned with salt and pepper and served with a little grated Parmesan cheese as a side dish.) For the gratin, set the vegetables aside while you make the sauce.
- For the bechamel sauce, melt the butter in a saucepan. Add the flour, mixing it in well with a whisk. Stir in the milk and bring the mixture to a boil, stirring with a whisk (especially around the edges where it might have a tendency to burn) until lightly thickened. Add the cream and salt and pepper, then return to the boil. Set aside.
- When ready to serve, mix together the vegetables, pasta and bechamel sauce and stir in the Swiss cheese. Spread the mixture into a 10-to-12-cup gratin dish. If the ingredients are still hot, place the dish under a hot broiler for 5 minutes, until the top is lightly browned. If some of the ingredients are lukewarm or cool, heat the gratin for about 10 minutes in a 400-degree oven until bubbling hot, then brown for 5 minutes under the broiler. If the mixture is cool throughout, place the gratin in a 400-degree oven for approximately 15 to 20 minutes, then place under the broiler for 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 823 milligrams, Sugar 9 grams, TransFat 0 grams
More about "gratin of vegetables recipes"
ROOT VEGETABLE GRATIN RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (115)Estimated Reading Time 3 minsServings 8
- Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper and set aside.
- Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.
- Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.
- Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.
THE 13 BEST GRATIN RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Cauliflower Gratin. Mix up your Sunday supper with this easy cauliflower gratin. Using vegetables instead of potatoes lightens up the casserole and makes it a delightful, low-carb option for your family.
- Green Vegetable Gratin. Get your kids to eat their vegetables with this cheesy, creamy green gratin. You can use almost any chopped veggies you want, but it tastes especially great with broccoli, spinach, and zucchini.
- German Potato Gratin. This German potato gratin is very simple, so don't skimp on the ingredients. Use Russet or Yukon Gold potatoes and a high-quality cheese such as Emmentaler or gruyere.
- Leek and Fontina Gratin. When baked, leeks will melt in your mouth, and this recipe pairs them with sharp fontina cheese for an elegant side dish. The gratin is easy but impressive, perfect for a dinner party or special occasion.
- Vegan Potato Gratin. Yes, vegans can enjoy gratin potatoes, too! Nutritional yeast makes a rich, creamy sauce so you won't even miss the cheese. You can add vegan cheese if you prefer, but try the recipe without first—you'll be amazed by how great it tastes.
RAINBOW VEGETABLE GRATIN RECIPE - FOOD & WINE
From foodandwine.com
BEST ROOT VEGETABLE GRATIN RECIPES | FOOD NETWORK …
From foodnetwork.ca
MIXED VEGETABLE GRATIN | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
11 GRATIN RECIPES THAT ARE SO UPPER-CRUST RECIPE | BON …
From bonappetit.com
Estimated Reading Time 1 min
- Classic Potato Gratin. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break). View Recipe.
- Collard Green Gratin. In place of collards, you can make this with the same amount of curly or Tuscan kale. P.S.: There is prosciutto. View Recipe.
- Root Vegetable Gratin. The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate.
- Squash and Tomato Gratin. A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture. View Recipe.
- Broccolini-Cheddar Gratin with Rye Breadcrumbs. You will fight your own family for the bits of cheesy goodness stuck to the bottom of the pan. View Recipe.
CAULIFLOWER GRATIN RECIPE - SERIOUS EATS
From seriouseats.com
AU GRATIN VEGETABLES | SIDE DISH IDEAS
From sidedishideas.com
F&W'S BEST STEAK DINNER RECIPES - FOOD & WINE
From foodandwine.com
HOW TO MAKE GRATIN WITH LEFTOVER VEGETABLES | MYRECIPES
From myrecipes.com
GRATIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST END OF SUMMER VEGETABLE GRATIN RECIPES - FOOD …
From foodnetwork.ca
THE BEST VEGETABLE GRATIN RECIPE - ON SUTTON PLACE
From onsuttonplace.com
FRENCH GREEN VEGETABLE AU GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
WINTER VEGETABLE GRATIN - OLIVE TREE KITCHEN
From olivetreekitchen.com
RECIPE: SUMMER VEGETABLE GRATIN | KITCHN
From thekitchn.com
You'll also love