![]() ![]() In the meantime, to make the mescun salad, soak the mesclun in cold water for 10 minutes then spin dry. Scatter over the gruyere and remaining parmesan and return to the oven for 30 minutes until bubbling and golden on top (you can even turn the grill on high for the last five minutes to really crank the caramelisation).Ĭarefully remove the tian gratin from the oven (the handles will be hot) and leave to cool for 15 minutes. Take out of the oven, remove the foil, and check the vegetables are fork-tender (if not, return to the oven until cooked through). Place in a cold oven and turn the temperature to 180C (160C fan) and bake for one hour. Poke in some extra thyme sprigs, drizzle with olive oil and cover tightly with foil. Slowly pour the cream mixture over the tian, making sure it gets into all the crevices. In a medium bowl, combine the stock and cream. Sprinkle over half the parmesan, remaining thyme leaves and more salt and pepper.ĭissolve the stock cube in a tablespoon of just-boiled water. Arrange the onion and remaining garlic in between the vegetables, distributing them evenly around the pan (you don’t want a giant chunk of onion and garlic in one section!) Starting from the edges of the dish, arrange the sliced root vegetables and potatoes, flat side down, working in a clockwise direction, until the surface of the dish is covered. Line the base of the pan with the smaller bobbly end bits of the root vegetables and potatoes to act as a riser, then scatter over half of the garlic and half of the thyme leaves, plus salt and pepper. Simply reheat gently in the oven before eating.Ģ5g butter 1kg root vegetables such as carrot, parsnip, turnip, swede, radish … get creative! 2-3 waxy potatoes, approximately 400g (sweet potato counts) 1 brown onion, peeled, halved 2 cloves garlic, peeled and finely sliced 5 sprigs thyme, leaves roughly picked, plus extra for garnish 50g parmesan, finely grated 1 “chicken style” stock cube 300ml pouring cream (thickened cream is fine) Olive oil, to drizzle 100g gruyere cheese, finely grated skip past newsletter promotion Leftovers are delicious the next day as the gratin sets and soaks all the juices up. So consider using a ceramic pie dish if you’re planning on going the “I’ll finish it later” route, and transfer leftovers to a glass container if need be. You need a pan that can hold a lot of heat, but uncoated cast iron will leave a patina on leftovers (and it isn’t great for the pan either). Pour over the creamy sauce, ensuring it enters all the cracks and crevices of the tian.
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