Sunday, 11 December 2016

Any Green Vegetable Gratin

I made this a while back when I had courgettes growing in the garden; and although it may look very messy and not look that appealing in the photograph.  It was rather good. 
I loved how the topping that was made up with breadcrumbs and cheddar cheese totally crisped up in the oven. Beneath the golden cheesy crunch, you will find courgettes, runner beans and green beans embraced by soft caramelised sweet leeks. Although I used courgettes, green beans and some runner beans here, you can use any seasonal green vegetable.  I am going to make this again very soon, this time with Brussels sprouts and savoy cabbage. 
Not that you can see them, but In keeping with the green theme, I  added some pistachio nuts partly for some crunch, but also I had some in the kitchen cupboards actually losing their crunch.  I knew upon baking they would be enhanced.  

I am sharing this Green Vegetable Gratin with Farmersgirl Kitchen and Baking Queen Slow Cooked Challenge; Slow cooked Challenge; Elizabeth's Kitchen Diary for No Waste Food Challenge as the pistachio nuts were going a bit soft; and finally Cook Once Eat Twice hosted by Searching For Spice. 

Green Vegetable Gratin
Serves 4
1 large leek
1 medium onion, finely sliced
2 tablespoons olive oil
*140g green beans, topped and tailed and sliced in half
*100g runner beans, sliced lengthways
*2 small courgettes, sliced
1 teaspoon dried parsley
For the topping
40g cheese, grated
40g pistachio, roughly chopped 
Stale bread, blitzed in a food processor
1 tablespoon olive oil
Optional: 1 - 2 tablespoon sunflower, pumpkin and sesame seeds
Preheat oven to gas mark 4/180oc.
In a large gratin dish, add the leek and onion and season and coat with the oil.
Place in oven for 20 minutes, stirring halfway through, after 20 minutes, stir in the dried herb and remaining vegetables.
Return to oven and bake for a further 20 minutes, stirring halfway though the process.
Make the topping, in a food processor add the bread and nuts and blitz to thick crumbs 
Stir in the grated cheese and optional seeds. 
Season with salt and pepper then scatter over the bake.
Return to the oven for 10 minutes until golden.
*Any combination of seasonal green vegetables: Brussels sprouts, green peppers, cabbage and so on. 


  1. Wow, I'll definitely try this! Thanks.

  2. Messy? I think it looks arty & sounds delicious. I love a good gratin.

    1. Oh your so kind, thank you so much. It is delicious!

  3. This looks and sounds delicious, especially with those pistachios on the top too - what a great way to use them up! Thank you so much for sharing with #CookOnceEatTwice

    1. Thank you Corina. It was rather good, I am hoping to make it again this month with other green veg.

  4. I love recipes where you can add anything that you have and green veg is so good! Popping over from #CookOnceEatTwice

  5. That looks absolutely fantastic, and what a great way to use up old pistachios and to do a green veg clear out of the fridge! Thank you for sharing with the No Waste Food Challenge :)

    1. Thank you so much Elizabeth, this is a good recipe for all those sprouts !


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