Veggie recipe: vegetable gratin with a cheesy crust

I simply love autumn! It’s not only the prettiest season thanks to the fall foliage, but it’s just the tastiest season of them all! Yes, yes, there’s the summery barbecues and the cocktail drinking by the pool, but nothing beats a lovely stew or a nice little gratin.

I found this recipe on the Lidl recipe webpage. It’s vegetarian! There’s Brussels sprouts! (yeah, I totally dig them!) It’s just so good – the taste of the mustard and the sprouts and combined with the sweetness of the parsnip is just heavenly.

The shopping list for a generous portion for two (and a hungry dog)

  • 2 large potatoes or 3 smaller ones
  • 1 broccoli
  • 1 large parsnip
  • 100-120 g Brussels sprouts
  • 1 clove of garlic (make that 2 if you’re me)
  • quorn cubes
  • 100-120 g grated Emmenthal cheese
  • 75 g butter
  • 5 dl milk
  • 4 large spoons of flour
  • 1 heaped spoon of mustard (the good kind, not the yellow stuff)
  • pepper and salt to taste
  • some chicken seasoning spices

The recipe:

  • Heat up the oven to 180°.
  • Peel the potatoes ad cut them up in cubes. Do the same with the parsnip. Clean up the Brussels sprouts and cut them in half. And finally cut up the broccoli into florets. Boil all vegetables in lightly salted water for about 10 minutes and drain well.
  • Melt the butter and add the crushed garlic. Add the flour, stir through and let it melt together for a while. Whilst stirring, add the mustard and the milk slowly to the roux. Lower the heat. Let it simmer though and add some salt and pepper to taste. Add half of the Emmenthal cheese and stir well until it’s melted.
  • Heat up some olive oil in a pan and bake the quorn cubes together with the chicken seasoning spices.
  • Spread out all the vegetables in an oven dish and top with the quorn cubes. Ladle over the sauce and the rest of the Emmenthal cheese.
  • Let it bake in the oven for about 30 minutes or until golden brown.

Bon appétit!

vegetable-gratin-recipe

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