Saturday, December 5, 2009

Vegetable Gratin?

I made this simple dish a couple of nights ago, and it was warm and comforting supper on a cold winter night. Gratin is a French culinary preparation, where food is baked with a nice crust. One can be quite creative with the additions to the gratin and it is really a technique rather than a recipe that I'm listing here. Some vegetables and pasta, thrown together(I added the pasta for making this a one pot meal) and bound together with some Bechamel sauce and baked with a bread crumb and cheese topping. It turned out to be a hybrid of a traditional gratin and a baked pasta, but we enjoyed it nevertheless. I might try to make it more healthy the next time with some whole wheat pasta and more vegetables.

1 stalk Celery, finely chopped
1 Potato, thinly sliced
2 medium Carrots, diced
1 C Broccoli florets
1/2 lb pasta
Handful melting shredded cheese

My Bechamel sauce
- 1 tbsp Butter
- 2 tbsp Flour(all purpose is fine)
- 1.5 C Milk
- Salt and Pepper to taste
- Dried herbs(optional, I added basil)

Make the sauce, add vegetables that have been microwaved earlier and let boil for a 3-4 minutes. Add the cooked pasta and mix well. Pour into a greased baking dish and top with bread crumbs and shredded cheese. Bake till crust is golden(about 20 min at 375F).

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