Vegetable Casserole Grönsaksgratin Recipes

MIXED VEGETABLE CASSEROLE (GRONSAKSGRATIN)

Steps:

• Heat one inch water to boiling; add carrots, beans, cauliflower and onion.
• Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes.
• Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish.
• Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat.
• Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.

GRöNSAKSGRATIN (VEGETABLES AU GRATIN)

Steps:

• Melt butter in saucepan; blend in flour.
• Gradually stir in milk and vegetable stock. Stir and cook until smooth and thickened. Remove from heat.
• Beat egg yolk, stir into sauce and bring to a boil, stirring constantly. Remove pan from heat and season with half the cheese, salt and pepper.
• Cut off top slice from tomatoes.
• Drain vegetables, arrange cauliflower in center, peas and tomatoes in groups around in a shallow buttered 2-quart baking dish.
• Sprinkle tomatoes with salt and pepper.
• Pour sauce over all vegetables and sprinkle with remaining cheese.
• Bake at 450 degrees until brown, about 15 minutes; or broil until heated and golden brown. Serve immediately.