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Vegetables - Spring Vegetable Gratin Post by :houser Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3264

Click below to download : Vegetables - Spring Vegetable Gratin (Format : PDF)

Vegetables - Spring Vegetable Gratin

1 bunch leeks (about 1 pound) root ends trimmed and tops cut so about 2 inches green remain
1 pound carrots (about 7 medium), peeled
1 1/2 pounds red-skinned potatoes, scrubbed and sliced very thin (5 1/2 cups)
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
6 ounces part-skim Jarlsberg cheese shredded (1 1/2 cups)

Heat oven to 375 degrees and grease 13 x 9 x 2 inch or shallow 3 quart baking dish.

Cut leeks lengthwise in quarters, then in 2 inch pieces. Rinse in a colander under cold running water, removing any grit between leaves; pat dry with paper towels.

Using a vegetable peeler, pare carrots lengthwise in long thin strips or place cut to fit horizontally in tube of food processor and thinly slice.

Arrange potato slices overlapping in prepared dish. Top with 1/3 of garlic, salt, pepper and cheese, then all carrot strips and 1/2 remaining garlic, salt, pepper and cheese. Top with leeks, then remaining garlic, salt and pepper, (reserve cheese) .

Cover tightly with foil. Bake 1 hour or until vegetables are tender when pierced. Uncover, sprinkle with remaining cheese and bake 10 minutes longer until cheese melts.

Serves 8.

Note: If slicing potatoes ahead, cover with water to prevent discoloring

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Vegetables - Vegetables -  Spring Vegetable Pasta Salad Vegetables - Vegetables - Spring Vegetable Pasta Salad

Vegetables - Vegetables -  Spring Vegetable Pasta Salad
Lemon mayonnaise (recipe follow) 2 packages( 16 oz. each ) med. pasta shells 3 lbs. asparagus, blanched and cut into 4 inch pieces 2 lbs snap peas pods, blanched 16 medium green onions, sliced(1 c.) 2 med. yellow bell peppers, coarsely chopped (2 c.) Make lemon mayonnaise. Cook and drain pasta. Rinse with cold water, drain. Mix pasta and remaining ingredients in large bowl. Stir in Lemon Mayonnaise until mixed. Cover and refrigerate 1-2 hours or until chilled. Makes 24 servings. Lemon Mayonnaise: 2 c. mayonnaise or salad dressing 1 c. plain fat free yogurt 1/2 c. lemon juice 1/4 c.

Vegetables - Vegetables -  Spring Vegetable Couscous Vegetables - Vegetables - Spring Vegetable Couscous

Vegetables - Vegetables -  Spring Vegetable Couscous
4 small beets (about 6 ounces) 1/2 cup fresh green peas 1/2 cup (1-inch) diagonally cut asparagus 1/2 cup chopped yellow squash 3 cups cooked couscous 1/2 cup quartered radishes 1/2 cup (2 ounces) crumbled feta cheese 1 tablespoon finely chopped fresh parsley 1 tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Leave roots and 1 inch stems on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until