Gratin Of Vegetable Puree Recipe
Ingredients
| 3/4 1 kg vegetable of your choice | ||
| Water | 1 Liter | |
| Eggs | 2 | |
| Cream fresh | 1/2 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Nutmeg | 1/4 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| 1/2 cup Swiss type or parmesan cheese | ||
Directions
Preheat oven to 190°C (375°F).
Blanch the vegetables in boiling salt water for 3-5 minutes (depending on type of vegetable used).
Drain, cool and cut up into rough chunks.
In work bowl, combine the vegetables, eggs, cream, 2 tablespoons butter and the nutmeg.
Process for 45 seconds or until pureed.
Season with salt and black pepper.
Pour into a gratin dish.
Grate the cheese with the grating disc.
Sprinkle on top of mixture and dot with small pieces of butter.
Bake 30-40 minutes or until the top is golden brown.
Note: The dish may be also placed under a preheated griller until the cheese turns brown.
Blanch the vegetables in boiling salt water for 3-5 minutes (depending on type of vegetable used).
Drain, cool and cut up into rough chunks.
In work bowl, combine the vegetables, eggs, cream, 2 tablespoons butter and the nutmeg.
Process for 45 seconds or until pureed.
Season with salt and black pepper.
Pour into a gratin dish.
Grate the cheese with the grating disc.
Sprinkle on top of mixture and dot with small pieces of butter.
Bake 30-40 minutes or until the top is golden brown.
Note: The dish may be also placed under a preheated griller until the cheese turns brown.
Chef
