|
|
Cheesy Vegetable Gratin
Serves 2
225g/8oz carrots
225g/8oz fennel
225g/8oz courgettes
125-175g/4-6oz Gruyere or Cheddar cheese
salt and freshly ground black pepper
Put the kettle on. Scrape the carrots and slice them thinly then put them into a saucepan, pour over boiling water to cover, and simmer for 5 minutes while you prepare the fennel.
Trim the fennel, paring away any tough parts on the outer leaves, then slice it into slightly bigger pieces than the carrots. Add to the pan and cook for 5 more minutes. Meanwhile, wash and trim the courgettes, then slice them thinly and add to the pan. Cook for 2-3 minutes, until all the vegetables are tender. Heat the grill. Drain the vegetables (keep the water, if you like; it makes excellent stock). Put the vegetables into a shallow gratin dish and season lightly with salt and pepper. Then grate or slice the cheese, arrange it on top of the vegetables and put the dish under the grill for 7-10 minutes, until the cheese is golden brown and bubbling.
|
|
|
|
|
|
|
|
