Saturday, April 10, 2010

Autumn vegetable gratin with goats curd and pecorino


1/2 cauliflower prepped into florets
1/2 broccoli prepped into florets (make them pretty!)
1/2 fennel, sliced finely
1 garlic clove chopped roughly
300g pumpkin, diced into small squares
1 can chickpeas
1/2 cup sourdough breadcrumbs

bechamel/white sauce

2 tablespoons spelt four
1 tablespoon organic butter
1-2 cups milk


Steam all the vegetables starting with pumpkin as it takes the longest then add in the other vegetables after 7 minutes
Make the bechamel by melting the butter adding the flour and whisking into a paste, slowly add the milk and keep stirring as it thickens this ca be tricky make sure you have a medium heat and if it is slow to thicken turn up the heat and continue whisking.

Put the vegetables into a glass baking dish and pour over the chickpeas and bechamel sauce.
To finish crumble goats curd and grate some pecorino on top and add sourdough breadcrumbs (demeter brand) and dot with a little butter or extra virgin olive oil. Season with black pepper and sea salt

Bake for 20 minutes until crispy,

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