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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