Vegetables au gratin
Instructions
Boil two pots of salt water.
Remove outer leaves of cabbage, wash it and cut it into four by removing the hard part inside.
Peel the potatoes, wash them and cut them into small pieces.
Put cabbage and potatoes separately in two pots of boiling water and simmer for 20 minutes until they are tender.
Meanwhile, Peel the carrots and turnips, wash them and cut them into sticks.
Put them in another pot, cover with cold water and bring to a boil.
Drain the vegetables and place them back in the pot.
Add 50 g of butter and 4 tablespoons of water, then simmer for 30 minutes.
Grease a baking dish.
Sprinkle half of the cabbage and potatoes in an even layer.
Put the carrots and turnips in the Center, leaving a margin around it, then cover with the rest of the cabbage and potatoes.
Sprinkle with bread crumbs, grated Parmesan cheese and the remaining butter into pieces.
Bake and let bake for thirty minutes.
This recipe comes from an Irish dish, colcannon is based on cabbage and mashed potatoes.
It is inexpensive and can be served with fried bacon or lard, pork chops or sausages.
Ingredients and dosing for 6 persons
- 500 G = = Cabbage
- 500 g of potatoes
- 250 g of carrots
- 250 g of small turnips
- 15 cl of cooking cream
- 4 tablespoons of breadcrumbs
- 4 tablespoons of grated parmesan cheese
- 2 egg yolks
- 125 g of butter
- Salt
- Pepper