I will try to post the recipe of the week every Tuesday. I will also take pictures of my own dishes (please note that my camera shmucks big time - so the dishes will probably not look too appetizing). However I will also reference the sources that I got the meal ideas from & the pictures on those websites will hopefully give a good idea of how appetizing the dish should look.
I haven't made this dish in awhile but I remember it allows for a lot of experimentation & was pretty easy to make!
First off: I found this recipe & copied the photo from the following website http://www.dairygoodness.ca/recipes/winter-vegetable-croustade-au-gratin?recipeid=1783
Ingredients:
2 tbsp (30 mL) butter
1 onion, chopped
2 cloves garlic, chopped
4 cups (1 L) your choice of winter vegetables (carrots, turnips, rutabaga, celeriac, parsnips, potatoes, sweet potatoes, etc.), peeled and cut in 1 inch sticks or diced
1 tsp (5 mL) fennel seeds
2 cups (500 mL) Canadian Old Cheddar, shredded
2 tbsp (30 mL) butter, melted
2 slices of whole wheat bread, crumbled or diced
3 tbsp (45 mL) chopped fresh parsley
Salt and freshly ground pepper
Preparation:
Preheat oven to 400°F (200°C).
In a large saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 3 to 5 minutes or until onions and garlic are golden.
Salt and pepper to taste and transfer to an ovenproof dish.
In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste.
Top vegetables evenly with cheese mixture.
Bake 15 minutes or until vegetables are soft and cheese topping is golden and crusty.
Course: Side Dishes
Prep. Time (according to the source): 10 mins
Prep Time (according to me): Approx 30 mins
Cooking Time: 30 mins
Servings: 4 to 6
Source Note: The croustade may be prepared ahead and baked or reheated just before serving.
MY NOTES: This dish was very easy to make. It was however, somewhat bland. Fortunately there is a lot of room to play with the ingredients. I havent tried this version of it yet but Im positive it would be more tasty with a little broccoli, cauliflower & diced chicken or tofu.
I haven't made this dish in awhile but I remember it allows for a lot of experimentation & was pretty easy to make!
First off: I found this recipe & copied the photo from the following website http://www.dairygoodness.ca/recipes/winter-vegetable-croustade-au-gratin?recipeid=1783
Ingredients:
2 tbsp (30 mL) butter
1 onion, chopped
2 cloves garlic, chopped
4 cups (1 L) your choice of winter vegetables (carrots, turnips, rutabaga, celeriac, parsnips, potatoes, sweet potatoes, etc.), peeled and cut in 1 inch sticks or diced
1 tsp (5 mL) fennel seeds
2 cups (500 mL) Canadian Old Cheddar, shredded
2 tbsp (30 mL) butter, melted
2 slices of whole wheat bread, crumbled or diced
3 tbsp (45 mL) chopped fresh parsley
Salt and freshly ground pepper
Preparation:
Preheat oven to 400°F (200°C).
In a large saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 3 to 5 minutes or until onions and garlic are golden.
Salt and pepper to taste and transfer to an ovenproof dish.
In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste.
Top vegetables evenly with cheese mixture.
Bake 15 minutes or until vegetables are soft and cheese topping is golden and crusty.
Course: Side Dishes
Prep. Time (according to the source): 10 mins
Prep Time (according to me): Approx 30 mins
Cooking Time: 30 mins
Servings: 4 to 6
Source Note: The croustade may be prepared ahead and baked or reheated just before serving.
MY NOTES: This dish was very easy to make. It was however, somewhat bland. Fortunately there is a lot of room to play with the ingredients. I havent tried this version of it yet but Im positive it would be more tasty with a little broccoli, cauliflower & diced chicken or tofu.
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