Gratinated Vegetables are a tasty and colorful side dish, perfect to accompany meat or fish dishes. The vegetables are baked with a delicious cream and cheese sauce, gratinated until crisp and golden. A real treat for the palate!
Bring two pots of salted water to the boil
Remove the outer leaves of the cabbage, wash it and cut it into quarters, removing the hard inner core
Peel the potatoes, wash them and cut them into evenly sized pieces
Place the cabbage and potatoes separately in the two pots of boiling water and cook for about twenty minutes until tender
Meanwhile, clean the carrots and turnips, wash them and cut them into sticks
Put them in another pot, cover with cold water, and bring to the boil
Drain the vegetables and put them back into the pot
Add 50 g of butter and four tablespoons of water, then simmer for thirty minutes
Butter a baking dish
Arrange half of the cabbage and potatoes in an even layer
Then place the carrots and turnips in the center, leaving a border around the edge, then cover with the remaining cabbage and potatoes
Sprinkle everything with breadcrumbs, grated Parmesan, and the remaining butter in small pieces
Bake and let gratinate for thirty minutes
This recipe comes from an Irish dish, 'colcannon', made with cabbage and mashed potatoes
It is economical and can be served with fried lard or bacon, pork chops, or sausages
Pot
Oven
Grater
Citrus Juicer
Store the Gratinated Vegetables in the refrigerator for up to 2 days.
Italia
| Energy (kcal) | 122.45 |
| Carbohydrates (g) | 9.39 |
| of which Sugars (g) | 2.82 |
| Fat (g) | 8.01 |
| of which Saturates (g) | 4.67 |
| Protein (g) | 2.78 |
| Fiber (g) | 2.04 |
| Sale (g) | 0.09 |
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