Source: Carlton Food Network
Show Name: Frances Bissell's Kitchen
Recipe Archive: http://uk-recipes.com/

19 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Vegetable Gratin

Serving Size : 8
Categories : Frances Bissell's Kitchen

455 g celeriac
455 g onions
455 g potatoes
455 g leeks
230 g fennel or celery
230 g parsnips or Jerusalem artichokes
570 ml vegetable stock
1 bay leaf
2 cloves
blade of mace or piece of nutmeg
1 millilit Greek yoghurt
1 tsp cornflour
1 tsp water
110 g cheese, grated
60 g ground hazelnuts
50 g mixed nuts, chopped
60 g fresh bread crumbs or oatmeal

Peel and slice all the vegetables, the tougher ones about the thickness of
a £1 coin, the leeks and artichokes somewhat thicker. Bring the stock
and the spices to the boil and in it cook the vegetables for 8-10 minutes,
adding boiling water if necessary. Meanwhile, stabilise the yoghurt by
mixing the cornflour and water, stirring it into the yoghurt, bringing to
the boil and simmering for 5-8 minutes. Remove from the heat. Transfer
the vegetables to a lightly oiled or buttered baking dish and reduce the
stock to about 140ml, removing the spices and bay leaf first. Stir in the
yoghurt and cook for 2-3 minutes before pouring it over the vegetables.
Mix the dry ingredients and scatter over the top. Bake in a preheated oven
at 180C/350F/gas 4 for about an hour.

James Lanka

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