Vegetable gratin

8 servings

Ingredients

Quantity Ingredient
455 grams Celeriac
455 grams Onions
455 grams Potatoes
455 grams Leeks
230 grams Fennel or celery
230 grams Parsnips or Jerusalem artichokes
570 millilitres Vegetable stock
1 Bay leaf
2 Cloves
Blade of mace or piece of nutmeg
1 430 millilit Greek yoghurt
1 teaspoon Cornflour
1 teaspoon Water
110 grams Cheese; grated
60 grams Ground hazelnuts
50 grams Mixed nuts; chopped
60 grams Fresh bread crumbs or oatmeal

Directions

Peel and slice all the vegetables, the tougher ones about the thickness of a £1 coin, the leeks and artichokes somewhat thicker.

Bring the stock and the spices to the boil and in it cook the vegetables for 8-10 minutes, adding boiling water if necessary.

Meanwhile, stabilise the yoghurt by mixing the cornflour and water, stirring it into the yoghurt, bringing to the boil and simmering for 5-8 minutes. Remove from the heat.

Transfer the vegetables to a lightly oiled or buttered baking dish and reduce the stock to about 140ml, removing the spices and bay leaf first.

Stir in the yoghurt and cook for 2-3 minutes before pouring it over the vegetables. Mix the dry ingredients and scatter over the top. Bake in a preheated oven at 180C/350F/gas 4 for about an hour.

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