Gratin of Winter Vegetables

Gratin of Winter Vegetables

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Servings: 4
Calories: 365


  • 1/2 pint milk not skimmed
  • 1/3 cup cornflour
  • 2 tbsp butter
  • salt and freshly ground black pepper
  • Grated nutmeg - optional
  • 1/2 lb each leeks carrots and parsnips
  • 4 oz grated cheese - Gruyere or Cheddar
  • 4 oz fresh breadcrumbs


  • Make the white sauce first. Use a non-stick saucepan and a good whisk. Put in the milk, butter and flour, and whisk together. Heat until it goes thick, whisking every now again then add a good pinch of salt (and nutmeg, if your are using it), and pepper. Whisk it again and put to one side.
  • You now have a thick, creamy, shiny white sauce. Prepare the vegetables. Peel the carrots and parsnips, wash the leeks carefully and cut them all into 1 inch (2.5 cm) chunks.
  • Bring a big saucepan of salted water to the boil. Put all the vegetables in together and boil them for just 5 minutes. You are not softening them, just blanching them.
  • Drain the vegetables and put them into a gratin or baking dish - anything that is round, square or oval with a flat bottom and about an inch and a half (4 cm) deep.
  • Pour the white sauce over them and sprinkle on the grated cheese and breadcrumbs. Put it either under a grill for about 10 minutes, or into a hot oven, gas mark 6 (400°F) 200°C for approximately 20 minutes until the top is bubbling and golden.
  • served with wholemeal bread and butter
Calories: 365 kcal
Carbohydrates: 43 g
Protein: 14 g
Fat: 18g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 52 mg
Sodium: 334 mg
Potassium: 205 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 1485 IU
Vitamin C: 12 mg
Calcium: 389 mg
Iron: 3 mg
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