Vegetable Gratin

Vegetable Gratin Ingredients

455 g Celeriac	Blade of mace or piece of
455 g Onions	1 430 millilit Greek yoghurt
455 g Potatoes	1 ts Cornflour
455 g Leeks	1 ts Water
230 g Fennel or celery	110 g Cheese; grated
230 g Parsnips or Jerusalem	60 g Ground hazelnuts
570 ml Vegetable stock	50 g Mixed nuts; chopped
1 Bay leaf	60 g Fresh bread crumbs or
2 Cloves

Instructions for Vegetable Gratin

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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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