Stewed vegetable gratin
with mushrooms, artichokes, cauliflower, peas and more
This French-inspired vegetable stew gratin is enhanced by béchamel sauce, baked cheese and a basil pesto.
milk, tree nut, soya
Oven dish / cake mould
Cooked white beans
Grana padano cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees. Bring plenty of water to a boil in a pot and add salt to taste.
Wash the vegetables. Peel the potato and cut it into cubes of 1cm. Separate the cauliflower florets into small bouquets. Cut the artichoke in quarters. Peel the carrot and cut it into squares of 1/2cm. Cut the mushrooms into quarters. Peel and mince the garlic. Drain and wash the beans. Grate the cheese.
Boil the potato cubes in the water for 10 minutes. After 5 minutes, add the carrot. Remove everything and cook the cauliflower in the same water for 1 minute. Remove and drain the water.
Heat 2 tablespoons of oil in a pan and sauté the mushrooms and artichokes for 2 minutes. Add the potato, cauliflower, carrot, white beans and peas. Sauté everything for 2 minutes and season to taste. Turn off the heat and set aside.
For the béchamel: place 1 tablespoon of oil and the rice flour in a saucepan. Heat it for a few seconds while stirring and add the milk together with the garlic powder and nutmeg. Season to taste. Stir it until it starts to boil, reduce the heat to a minimum and cook it for one more minute. Remove from the heat and set aside.
For the pesto: place the basil leaves, garlic, half of the grated cheese, 2 tablespoons of olive oil and the walnuts in a bowl. Blend it with a hand blender to a smooth sauce.