Cheesy Vegetable Gratin
A comforting, chunky vegetable stew is topped with a cheesy breadcrumb crust to evoke the flavours of traditional farmhouse cooking.
1 butternut squash, peeled, deseeded and cut into 1 cm dice
400 grams (14 oz) carrots, peeled and sliced
300 grams (10 oz) leeks, trimmed, halved lengthwise and sliced
2 garlic cloves, finely chopped
2 cups bottled chunky salt-reduced pasta sauce
1 1⁄4 cups water or diluted salt-reduced or homemade vegetable stock
1⁄2 teaspoon sugar
6 sprigs of fresh thyme, tied together, or 2 teaspoons dried thymeGratin topping
40 grams (1 1⁄2 oz) butter
1 1⁄4 cups fresh whole wheat breadcrumbs
2 tablespoons snipped fresh chives
1⁄3 cup grated aged cheddar cheese
1. Put the butternut squash, carrots, leeks and garlic in a flameproof casserole or large pot. Pour the pasta sauce and water or stock into the pot and add the sugar. Bring to a boil, stirring, then reduce the heat. Add the thyme and cook for 12–15 minutes until the vegetables are almost tender when pierced with the tip of a knife. Season to taste.
2. Meanwhile, preheat the oven to 400°F (200°C). For the gratin topping, melt the butter in a pot and stir in the breadcrumbs and chives. Remove the pan from the heat.
3. If you are not using a flameproof casserole dish, transfer the vegetables to an ovenproof dish. Spread the breadcrumb mixture over the vegetables and sprinkle the cheese evenly over the top. Bake for 20 minutes or until the gratin topping is crisp and golden.
Serves 4
Preparation time: 15 minutes
Cooking time: 35 minutes
Per serving: 384 calories, 14 g fat (8.5 g saturated), 14 g protein, 46.5 g carbohydrate, 8.5 g fibre
