Winter Vegetable Gratin — madeleine olivia

Hearty, warming and made with all of the best winter vegetables! The cold season is here, and I am craving baking trays filled with vegetables and warming sauces, spices, and carbs. Gratins are a favourite in our house, because frankly topping your food with breadcrumbs is always a good idea.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200C fan.

Step 2

Bring a large saucepan of water to the boil. Add the brussel sprouts, broccoli and cabbage, and bring back to the boil, and simmer for 5 minutes. Drain your vegetables, and refresh under cold water.

Step 3

In a small bowl, mix the cornflour with a little milk to form a loose paste. Melt the butter in a pan over medium heat and then add the milk to a pan, and heat slowly until almost boiling, stirring occasionally.

Step 4

Add the cornflour paste to the milk and butter, and using a whisk stir constantly until thickened. Take care to make sure it doesn’t burn the bottom by keeping the heat at medium and stirring. Season with salt and pepper, and stir in the mustard and half the nutritional yeast.

Step 5

In an oven-proof gratin dish, add in the drained vegetables, tomatoes, and beans, and pour over the white sauce and mix all together.

Step 6

Combine the remaining half of the nutritional yeast with the bread, cayenne pepper, paprika in a blender, and sprinkle on top of the dish. Dot with a little butter.

Step 7

Bake the gratin in the oven for around 30 minutes until golden brown on top.

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