Bertazzoni garden gratin

A tribute to autumn colours and flavours, Bertazzoni Garden Gratin enhances the pleasure of being at home, around a table, as the cold season begins.The seasonal vegetables needed for the preparation of this dish - particularly natural local products with zero food miles - are excellent antioxidants that can fight free radical damage and premature aging, as they are rich in vitamins and minerals. Thanks to the enveloping flavour of cheese, flour and butter - required for the preparation of the toppling rouge sauce - these vegetables can be the main ingredients of a healthy main course, simple and quick to prepare.

 

INGREDIENTS (serve 4 people)

1.5 lbs (7 hg) diced garden vegetables (spinach, pumpkin, broccoli, cabbage, onions, eggplant, leeks, kale, to name a few)
2 oz (60 ml) extra-virgin olive oil
4 oz (120 g) unsalted butter
1 Tbsp. all purpose flour
1/4 tsp. ground nutmeg
2 cups (½ l) whole milk
6 oz (180 g) Parmesan cheese (grated)
salt & pepper to taste


Preparation

Pour the oil into a large skillet and place it over high heat. Add diced vegetables, making sure you start with the onions and hard vegetables first, such as pumpkin, cabbage, broccoli, etc. As they start to lightly brown, add the softer and leafy vegetables like spinach, leeks, kale and stir occasionally with a wooden spoon. Remove from the heat when the vegetables are al dente (not quite cooked through), add half of the butter and stir.
Heat a sauce pan over medium heat, add the remaining butter to the pan and swirl, to prevent browning. When the butter is completely melted, sprinkle the flour over the bottom of the pan and whisk to incorporate all of the butter. Continue to cook until the rouge softens and begins to darken in colour. Add nutmeg to the mixture and continue to stir. In a glass cup or bowl, heat 2 cups of whole milk in your Bertazzoni Speed Oven for 3 minutes on high. Slowly add the warm milk to the rouge until completely incorporated. As the mixture begins to thicken, add 4 oz of grated Parmesan cheese. Stir until smooth, remove from heat and season to taste with salt and pepper. Transfer the cooked vegetables to a baking dish, glaze the top with the sauce and crown the dish with the remaining cheese. At this point, you can store your gratin until needed. When ready to serve, place the baking dish on the lower shelf of your Bertazzoni Speed Oven, select the combination Convection/Broil feature on the console. Set the convection temperature at 340 °F (170 °C) and the time at 15 minutes. When the top is slightly browned, remove your gratin from the oven and dazzle your guests, Bertazzoni style.

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