A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
Ingredients
- 250 g jerusalem artichokes peeled and sliced thin
- 250 g swede peeled and sliced thin
- 250 g kohlrabi peeled and sliced thin
- 250 g parsnip peeled and sliced thin
- 100 ml milk
- 100 ml water
- ½ tsp saffron strands
- 30 g butter plus extra for greasing
- 35 g plain flour
- 150 ml double cream
- 60 g each chopped parsley and basil
- 2 tbsp chopped tarragon
- 60 g grated Parmesan or other mature cheese if preffered
- ¾ tsp salt
- ¼ tsp White pepper
- 3 tbsp Panko breadcrumbs
Servings:
Instructions
- Preheat the oven to 160C/320F/gas mark 2½. Bring a large pot of water to a boil. Drain the sliced vegetables from their lemon water, add to the pot, blanch for a minute, then drain.
- Heat the milk and water without boiling, add the saffron and set aside to infuse. Melt the butter in a small pan, add the flour and stir to a paste. Cook gently, stirring, for a few minutes, then add the saffron mix and whisk as the liquid thickens.
- Cook, stirring, for a few minutes, then remove from the heat. Add the cream, herbs and half the cheese, season and stir until smooth. Put the drained veg in a bowl, pour the sauce over and use your hands to coat them.
- Grease a medium ovenproof dish with butter and pour the vegetables and sauce inside; don't bother levelling it out too much. Cover with foil and bake for 40 minutes.
- Remove the foil, mix the remaining cheese with the breadcrumbs and scatter on top. Increase the heat to 190C/375F/gas mark 5 and bake for 15 minutes more, to get a golden-brown crust. Leave to rest for 10 minutes before serving.
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