Vegetable au gratin recipes

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Vegetable Au Gratin

Vegetable Au Gratin

take the white sauce and add the blanched vegetables and mix it gently. first blanch the all vegetables and keep aside
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Vegetables au gratin

Vegetables au gratin

Stir constantly and add salt,pepper,the sauteed vegetables,half of the grated cheese and stir. Wash and chop finely the cabbage,the zucchinis and the potatoes,Season with salt and saute them into a little butter until wilted
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Turkey au gratin with almonds

Turkey au gratin with almonds

Serve with a simple green salad or potatoes and green vegetables. To make the sauce, start by making a roux
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Veg Au Gratin : and an Experiment :D

Veg Au Gratin : and an Experiment :D

Veg Au Gratin is a French Casserole dish which is baked with vegetables and topped with bread crumbs and cheese
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Elegant Fish on Friday: Easy Smoked Haddock au Gratin Recipe

Elegant Fish on Friday: Easy Smoked Haddock au Gratin Recipe

a nice filleted, skinned and boned piece of fish can be on the table with seasonal vegetables in about half an hour
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Globe-cooking recipe : Gratin dauphinois (France)

Globe-cooking recipe : Gratin dauphinois (France)

Serve with meat and a side salad or vegetables. Gratin dauphinois is a family staple in France and it's really simple to prepare
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Nigel Slater comes to Supper: A Rich Dish of Sprouts and Cheese for a Very Cold Night

Nigel Slater comes to Supper: A Rich Dish of Sprouts and Cheese for a Very Cold Night

Volume I, A cook and his vegetable patch……. Before I settled down for a long winter read,  I remembered dashing Dom from Belleau Kitchen’s latest challenge for his intriguing and fun Random Recipes event
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Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

Thrifty & Organic Meal Planner: Salmon with Herb Mayonnaise, Spring Greens & Orange Cream Cheese Cake Recipes

 I was going to make a flan (quiche) with my leftover salmon, and some bubble and squeak with the leftover vegetables, but, I think that the Salmon and Vegetable Cheesy Bake was an inventive way to use BOTH of the leftover ingredients, with just a little white sauce and cheese to bind it all together
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Winter Wonder Food – Chicken Garbure

Winter Wonder Food – Chicken Garbure

Traditionally made with shredded confit duck meat and loaded with vegetables and haricot beans. The rich stews and daubes, the cassoulet and the gratins and panades
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Thrifty & Organic Meal Planner for May: Chicken, Exotic Spices and Floral Fruit

Thrifty & Organic Meal Planner for May: Chicken, Exotic Spices and Floral Fruit

once the sauce is made, you can add your leftover vegetables (or meat) to the sauce and then reheat it when you are ready to serve it, allowing the flavours and spices to infuse and add more taste to the vegetables
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The Wartime Kitchen and Day Five – Ration Book Fish on Friday: Devilled Fish Recipe

The Wartime Kitchen and Day Five – Ration Book Fish on Friday: Devilled Fish Recipe

Here’s the recipe, and as you can see it is really just fish in a devilled white sauce with a crunchy bread crumb topping
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Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Vegetables. Cauliflower Gratin | Love Grows WildCreamy Cheese Corn Casserole | Five Heart HomeCranberry Citrus Salad with Goat Cheese and Pecans | Delightful E MadeSautéed French Green Beans | Cherished Bliss
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Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers #SundaySupper

Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers #SundaySupper

Lemon Aioli with Spring Vegetables by Jane's Adventures in Dinner. Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
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Kimchi and Avocado Lunch Wraps (grain-free/easily vegan)

Kimchi and Avocado Lunch Wraps (grain-free/easily vegan)

), in noodle soup, as a tiny lift for a vegetable gratin, on avocado toast, and with hot almond butter-coated noodles
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the grove, cromer.

the grove, cromer.

We did love the effort on homegrown vegetables and herbs though, which really shone through in the presentation and though behind their side dishes
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Le Restaurant de Paul –  Boulangerie transitions into a restaurant

Le Restaurant de Paul – Boulangerie transitions into a restaurant

The veggie platter was such a beauty – so colourful and fresh – selection of grilled and marinated vegetables,tapenade,aioli,hummus,sauce vierge and PAUL cheese gougere
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March 2015, on the Allotment

March 2015, on the Allotment

the vegetables – parsnip, carrot and celery and cook gently. Beans au Gratin. chillies, peppers, aubergines, cucumber and tomatoes for growing indoors
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Lyon restaurants and gastronomy

Lyon restaurants and gastronomy

Over time these cooks used cuisine, dishes and produce from the surrounding areas, chicken and vegetables from Bresse, wine from Beaujolais and crayfish (so suitable for the Nantua sauce served with Quenelle) from the lac du Nantua