Project Description

Carrot Cauliflower Gratin

CONTRIBUTOR

Marcella DiLonardo

CATEGORY

Side

DIFFICULITY

Easy

SOCIAL

modestmarce

Carrot & Cauliflower Gratin

INGREDIENTS
  • 1 bag of Stahlbush Island Farms tri-colored sliced carrots
  • 1 bag of Stahlbush Island Farms cauliflower florets
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cloves of garlic, minced
  • 1 tablespoon whole grain mustard

  • 1 1/2 cups whole milk

  • 1/2 cup heavy cream
  • 1 cup grated gruyere cheese
  • Salt & pepper, to taste
  • 1 cup panko breadcrumbs

  • 2 tablespoons extra virgin olive oil

INSTRUCTIONS
  • Preheat the oven to 375 (f) degrees. Run vegetables separately under cold water & set aside.

  • In a large saucepan over medium heat melt the butter. Whisk in the flour & continue whisking until the flour begins to toast, about 2 minutes.

  • Add the garlic & mustard, followed by the milk & cream.
  • Whisk until the mixture begins to thicken slightly, about 5 minutes. Remove from heat & stir in the gruyere cheese. Season to taste with salt & pepper.

  • Transfer vegetables to a baking dish & top with prepared sauce.

  • In a separate bowl stir together the breadcrumbs, olive oil, salt & pepper. Sprinkle over the dish.
  • Bake for 20 minutes, until vegetables are cooked throughout. Broil for an additional minute, until breadcrumbs are golden. Serve warm.

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Carrot & Cauliflower Gratin

INGREDIENTS
  • 1 bag of Stahlbush Island Farms tri-colored sliced carrots
  • 1 bag of Stahlbush Island Farms cauliflower florets
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cloves of garlic, minced
  • 1 tablespoon whole grain mustard

  • 1 1/2 cups whole milk

  • 1/2 cup heavy cream
  • 1 cup grated gruyere cheese
  • Salt & pepper, to taste
  • 1 cup panko breadcrumbs

  • 2 tablespoons extra virgin olive oil

INSTRUCTIONS
  • Preheat the oven to 375 (f) degrees. Run vegetables separately under cold water & set aside.

  • In a large saucepan over medium heat melt the butter. Whisk in the flour & continue whisking until the flour begins to toast, about 2 minutes.

  • Add the garlic & mustard, followed by the milk & cream.
  • Whisk until the mixture begins to thicken slightly, about 5 minutes. Remove from heat & stir in the gruyere cheese. Season to taste with salt & pepper.

  • Transfer vegetables to a baking dish & top with prepared sauce.

  • In a separate bowl stir together the breadcrumbs, olive oil, salt & pepper. Sprinkle over the dish.
  • Bake for 20 minutes, until vegetables are cooked throughout. Broil for an additional minute, until breadcrumbs are golden. Serve warm.

Share this recipe