Friday, December 9, 2011

Winter Vegetable Croustade Au Gratin

The picture really doesn't do this casserole justice...I had carrots, fingerling potatoes, celery, sweet potatoes, and parsnips on hand so I hauled out this recipe that I ripped out of a magazine years ago!  This is really delicious, quick and easy ~  my kids and I loved it (Devon even asked to have it for lunch the next day!)

2 tbsp butter
1 onion, chopped
2 cloves garlic, chopped
4 cups of your choice of winter vegetables, peeled, and cut into 1" sticks, or diced
1 tsp fennel (anise) seeds
2 cups old cheddar, shredded
2 tbsp butter, melted
2 slices of whole wheat bread crumbled or diced
3 tbsp chopped fresh parsley
Salt and freshly ground black pepper, to taste
  • Preheat oven to 400F.
  • In a large skillet melt butter over medium heat.  Saute onions, garlic, vegetables and fennel seeds for 3 to 5 minutes, or until onions and garlic are golden.  Salt and pepper to taste and transfer to an ovenproof dish.
  • In a small bowl, combine cheese, melted butter, breadcrumbs, and parsley.  Salt and pepper to taste.
  • Top vegetables evenly with cheese mixture.  Bake 15 minutes, or until vegetables are soft and cheese topping is golden and crusty.
*This dish can be prepared ahead and baked or reheated just before serving.  If you want, you can add cubed, cooked meat or poultry to the vegetables before baking.
**If you are using fingerling potatoes or sweet potatoes, saute first as mine came out slightly crunchy!

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