Potato gratin with vegetables (Brussels sprouts and fennel)

Ingredients :

  • 5 potatoes
  • 1 fennel
  • 500g brussel sprouts
  • 2 cloves garlic
  • 1 onion
  • 1 handful of pumpkin seeds
  • 1 tablespoon of thyme
  • olive oil
  • salt
  • pepper
  • 25cl cream of rice
  • 1 tablespoon of lemon juice

Preperation :

  • Preheat the oven to 200 ° C.
  • Wash the vegetables and cut them into pieces (you can leave the skin of the potatoes), placing them gradually in a salad bowl.
  • Peel the onion and cut it into strips to add it to the other vegetables and mix with salt, pepper and thyme.
  • In a gratin dish, place a base of oil and cover with garlic previously peeled, cut and squeezed (don’t forget to remove the germ, it is this piece that is not digestible).
  • Divide the vegetables in the dish and place a handful of squash seeds.
  • Bake for about 25 minutes (until the vegetables are tender).
  • Meanwhile, prepare the sauce. Pour the cream of rice into a saucepan and heat over low heat. Add the lemon juice, salt and pepper and set aside.
  • Assembly: in 4 soup plates, pour the sauce evenly then place the vegetables on top.

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