The theme for Monday posts in September is Vegetable Gratins.
In truth, this is going to be the theme for October, additionally.
I make a large number of vegetable gratins
In line with the Powers That Be that run the web. “A gratin is a dish this is crowned with cheese, or bread crumbs combined with bits of butter, then heated within the oven or beneath the grill till brown and crisp. The phrases au gratin or gratinée consult with any dish ready in this kind of method.”
The ones PTB are patently British as we American citizens would say ‘broiler’ reasonably than ‘grill’ however you get the speculation.
I infrequently do the butter and bread crumbs bit, and I don’t at all times put the cheese on most sensible. Every now and then it will get jumbled in.
The essential issues is, my gratins are at all times simple. Most sensible them on the other hand you prefer.
Chard and Tomato Gratin
This makes use of rainbow chard, which has skinny, colourful stems. It’s no longer the prettiest dish however it was once scrumptious.
- Prep Time: 10 mins
- Prepare dinner Time: 35 mins
- Overall Time: 45 mins
- Yield: 2 servings 1x
- Class: Greens
- 7oz (200gr) Swiss chard
- 3 shallots, chopped
- 1 massive tomato or 2 medium tomatoes, thinly sliced
- 4oz (120gr) contemporary mozzarella, sliced
- large handful of unpolluted basil leaves
- 2 tsp olive oil
- 2 eggs
- 1/2 cup Greek yogurt
- 2 tbs Dijon-style mustard
- Wash the chard and trim any dangerous bits.
- Stack the leaves in combination and fold over, the good distance.
- Slice into skinny strips, about 1/2″ (1cm) the usage of each leaves and stems, maintaining stems separate.
- Warmth oil in a big skillet.
- Upload shallots, chard stems and sauté till smooth, about 5 mins.
- Whisk in combination the eggs, yogurt and mustard.
- In a gratin dish make the next layers: shallots / stems, chard, basil, mozzarella and tomatoes, urgent right down to compact the chard.
- Pour the egg aggregate excessive.
- Quilt with foil, making a bit of of a tent if had to stay it off the gratin.
- Bake, 400F (200C) for 20 mins
- Discover and bake 5 mins longer..
- Take away and serve.
Notes
The chard stems want a little bit longer cooking time which is why they’re fried with the shallots.
Vitamin
- Serving Measurement: 1/2 recipe
- Energy: 412
- Sugar: 8.3 g
- Sodium: 1059.1 mg
- Fats: 26.1 g
- Saturated Fats: 11.5 g
- Trans Fats: 0 g
- Carbohydrates: 14.2 g
- Fiber: 3.2 g
- Protein: 28.2 g
- Ldl cholesterol: 240.1 mg
Or do that Easy Chard Gratin
That’s it!