Vegetable Gratin
The history of baked gratin dishes can be traced back to simple yet nourishing culinary solutions. This vegetable version transforms traditional gratins into a healthier and vegan alternative. The layered vegetables, creamy sauce, and toasted vegan cheese create a perfect harmony, making this dish not only delicious but also visually appealing. It's an ideal choice for a light yet satisfying lunch or dinner.
Ingredients for this recipe
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Preparation Steps
1
Peel the potatoes and carrots, then slice them into thin rounds. Cut the broccoli into florets, and slice the zucchini.
2
Bring water to a boil and cook the potatoes and carrots for 5 minutes, until slightly softened. Blanch the broccoli florets for 2-3 minutes. Drain the vegetables.
3
Prepare the sauce: Heat the olive oil in a skillet over medium heat, then sauté the minced garlic until fragrant. Add the plant-based cream, salt, pepper, and nutmeg. Heat through for 2-3 minutes.
4
Place a layer of potato and carrot slices in the bottom of a baking dish, followed by the zucchini slices and broccoli florets. Repeat layering until all the vegetables are used.
5
Pour the cream sauce evenly over the vegetables, then sprinkle the top with grated vegan cheese.
6
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until the top is golden brown.
7
Let the gratin rest for 5 minutes before serving, to make it easier to slice.
