Recipes To Prove That Gratin Can Be Delicious And Healthy At The Same Time

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1 – PARMENTIER OF DUCK, MUSHROOMS AND SWEET POTATOES

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 20 minute  –  Cooking time : 35 minutes  ]

  • 2 medium sweet potatoes
  • 1 large potato
  • 1 bag of mushrooms
  • 4 duck confit thighs
  • 1 tsp. tablespoons cream
  • 20g butter
  • olive oil
  • 1 large onion
  • 3 tbsp. bread crumbs
  • 1 pinches of coarse salt
  • flower of salt, pepper

Preparation Method

  1. Preheat oven to 180 ° C (the. 6). Roughly chop the onion and fry in a pan over low heat with the mushrooms, stirring occasionally. Meanwhile, rinse the duck legs with hot water to remove grease. Take the flesh. Make her come back with mushrooms and onions. Season with pepper.
  2. Boil water in a large saucepan with 1 pinch of salt.
  3. Make it cook sweet potatoes and potato previously peeled and cut into pieces, 15 min. Then drain them into a bowl, mash them with a fork.
  4. Add the cream, butter and 1 pinch of salt. Mix to obtain a homogeneous paste.
  5. In a dish, have duck confit and mushrooms and mashed cover. Sprinkle with breadcrumbs and a little olive oil. Bake 15 minutes to brown the breadcrumbs.
  6. Serve the pie accompanied by a salad of mixed green salad.

Enjoy it !!

2 – Vegetables Gratin

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 18 minute  –  Cooking time : 38 minutes  ]

  • 10 cherry tomatoes
  • 30g butter
  • 30 g flour
  • 30 cl of whole milk
  • 4 aubergines
  • 1 red pepper
  • 100 g grated cheese
  • 4 tbsp. tablespoons olive oil
  • 2 tbsp. tablespoons cream
  • 1 tsp. oregano coffee
  • grated nutmeg
  • salt pepper

Preparation Method

  1. Wash and dry the peppers. Remove the stalk and without opening it, remove seeds and cut into slices. Rinse the eggplant and split them in half lengthwise.
  2. Pour 2 tbsp. oil in large skillet and fry the eggplant and ½ pepper slices 3 minutes on each side. Then salt the eggplant flesh side and drain on paper towels.
  3. For the béchamel, melt the butter in a saucepan. Add flour, stir and cook for 2 minutes over low heat.
  4. Pour the milk slowly, deeply stir until thickened and cook 2 minutes over low heat. Add the cream, season with salt, pepper, and nutmeg. Keep warm.
  5. Preheat the oven. 7 (210 ° C). Rinse the tomatoes, cut them into quarters and salt them.
  6. Arrange the eggplant in a baking oiled gratin skin side down. Drizzle each with a layer of bechamel and sprinkle with grated cheese.
  7. Add the tomato wedges, peppers, sprinkle with oregano and pepper and drizzle with olive oil. Bake 20 minutes and serve hot in the baking dish.

Enjoy it !!

3 – TOP Gratin Dauphinois

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 15 minute  –  Cooking time : 15 minutes  ]

  • 2.5 kg of potatoes
  • 30 cl of milk
  • 300 g of St Môret®
  • 30 g of butter
  • 100g parmesan
  • 1 tsp. curry powder
  • nutmeg
  • salt pepper

Preparation Method

  1. Wash, peel and cut the potatoes into slices.
  2. Mix the milk with the St Môret®, add salt, pepper, 1 pinch of nutmeg and curry.
  3. Butter a gratin dish and store the potato slices.
  4. Pour mixture based Môret® St. Bake in preheated oven at 170 ° C (the. June 5), 25 min. Sprinkle with parmesan and cook 30 min.

Enjoy it !!

4 – PARSNIP GRATIN

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 15 minute  –  Cooking time : 15 minutes  ]

  • 3 eggs
  • 25g butter
  • 800g parsnips
  • 80 cl of quinoa milk
  • 1 pinch nutmeg
  • salt pepper

Preparation Method

  1. Preheat the oven. 6 (180 ° C). Peel and slice parsnips thinly. Arrange them tight against each other in a buttered gratin dish.
  2. Beat the eggs with the milk, salt, pepper, pour over the parsnips, sprinkle with freshly ground nutmeg. Bake 45 minutes (check for doneness with a knife).
  3. Serve piping hot.

Enjoy it !!

5 – Crumble Delicious Zucchini & Goat

Ingredients    [ For 4 to 5 people ]    [   Preparation time : 15 minute  –  Cooking time : 30 minutes  ]

  • 5-6 zucchini
  • 2 tbsp. tablespoon semolina
  • 250 g fresh goat
  • ½ bunch of mint
  • 60 g butter
  • 30 g flour
  • 150 g breadcrumbs
  • salt pepper

Preparation Method

  • Preheat oven to 200 ° C (the. 6/7). In a bowl, mix the grated zucchini, semolina, goat diced and chopped mint.
  • Add salt and pepper. Pour into a baking dish.
  • Mix the butter, flour, bread crumbs and 1 pinch of salt.
  • Knead with hands then crumble preparing to give a sandy consistency.
  • Coat the zucchini crumble even layer.
  • Bake 20 minutes, then 5 minutes on grill position for a crisp crumble.

Enjoy it !!

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