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Creamy vegetable gratin

Creamy vegetable gratin Cook Expert

Preparation : 10 min Resting : -
Cooking : 35 min Equipment :
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Serves 6 :
1 sweet potato (300g)
2 purple carrots (200g)
1 potato (200g)
1 courgette (200g)
100 g romanesco broccoli
50 g breadcrumbs (see recipe)
salt, 5 peppercorn blend
100 g ricotta
100 ml milk
210 ml single cream
4 sprigs tarragon
1Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2Fit the food processing bowl with the midi bowl; fit the 2mm slicing disc. Peel the
vegetables and slice using the FOOD PROCESSOR programme. Cut the romanesco
broccoli into small florets*. Fit the metal bowl.
3Pour 500ml water into the bowl. Put all the vegetables into the steamer basket. Run
the STEAM programme. Set the steamed vegetables aside. Discard the cooking
liquid in the metal bowl. 
4Make a creamy sauce: place the ricotta, single cream, milk and tarragon in the
metal bowl. Run the EXPERT programme 45 seconds/speed 8 (without heating).
5Arrange a layer of vegetables in a gratin dish, season to taste and then add a little
creamy sauce. Repeat until all the ingredients have been used and sprinkle with
breadcrumbs.
6Bake for 15 minutes, adjusting the cooking time if necessary. Brown the gratin,
under the grill for 5 minutes.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

The romanesco broccoli could be replaced with cauliflower.
For a more filling dish, add small side portion of grilled chicken.


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