Convection Steam Recipes

Vegetable Gratin

Vegetable Gratin


It only takes about 10 minutes to steam the vegetables and make the sauce for a vegetable gratin and it can be baked alongside a meatloaf or chicken pieces for an easy delicious family meal. This type of recipe is very adaptable in terms of vegetables and cheese and if you like more depth of flavor a little smoked paprika or chili spice make a nice addition.


1 - small head cauliflower

2 - broccoli crowns

2 - tablespoons, unsalted butter

2 - tablespoons, flour

2 - cups milk or half & half (warmed)

2 - cups grated Cheddar


Preparation 


Preheat the oven to Convection or Convection Bake 350 degrees.

Cut the cauliflower in half and remove the core then cut each half into ½” thick slices.

Cut the broccoli the same way and steam the vegetables together on the cooktop or in the Combi Steam Oven for approximately 7 minutes until just tender.


Meanwhile make the cheese sauce, melt the butter in a heavy bottomed saucepan and stir in the flour.  Cook over very low heat for a few minutes taking care not to let the roux get too dark.

Gradually stir in the warmed milk and heat slowly, stirring often until thickened.  Remove from the heat and stir in the grated cheese.


Place the steamed vegetables into an oven casserole and pour the warm sauce over them, spreading it evenly with a spatula.  Bake for 20 - 25 minutes until the cheese is bubbling.

Serves 6

Larissa Taboryski

 

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