Veggie and Soft Cheese Gratin
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- Ingredients
- ¼ cup butter
- 1 large onion (diced)
- 2 large carrots (peeled and finely diced)
- 1 Zucchini (finely diced)
- ½ Rutabaga (peeled and finely diced)
- 2 cloves garlic cloves (minced)
- 1 bay leaf
- salt
- peppers
- For the crumble
- 1 cup cream cheese
- 3 cups self-rising flour
- ¾ cup Parmesan (grated)
Preparation steps
1.
Melt the butter in a casserole dish over a medium heat. Add the onions and garlic and sweat for 4-5 minutes, stirring occasionally.
2.
Add the remaining vegetables to the dish with the bay leaf and seasoning and cover with a lid.
3.
Reduce the heat to low and allow the steam to cook the vegetables until just tender; roughly 10-12 minutes. Make sure you stir the vegetables every few minutes as they soften.
4.
Meanwhile, pre-heat the oven to 180°C | 350F | gas 4 and prepare the crumble.
5.
Combine the cream cheese, flour and Parmesan in a large mixing bowl and rub together using your hands until they resemble coarse breadcrumbs.
6.
Transfer the softened vegetables without the bay leaf to a 18 cm | 7" circular baking dish.
7.
Top with the crumble topping and bake for 25-30 minutes until it just starts to colour on top. Remove and allow to sit for 2-3 minutes before serving.
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