Creamy Vegetable and Cannellini Bean Gratin
Easy
35mins
4
Vegetarian
Creamy Vegetable and Cannellini Bean Gratin
Rated 4.4 stars by 17 users
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 500ml thickened cream
- 3 tbsp Gewürzhaus Garlic Lovers’ Spice
- 1 tsp salt
- 1 cup panko breadcrumbs
- 100g Parmesan, finely grated
- 2 tbsp olive oil
- Cracked black pepper
- 1 small head of cauliflower, cut into florets
- 1 small head of broccoli, cut into florets
- 1 small sweet potato, thinly sliced
- 400g tin of cannellini beans, drained
- 150g tasty cheese, coarsely grated
-
Good rustic or sourdough bread
To serve
Directions
Preheat the oven at 200°C (fan forced).
Mix Gewürzhaus Garlic Lovers’ Spice with the cream and salt. Set aside.
Mix the breadcrumbs with 50g of the grated parmesan, the olive oil and some cracked black pepper and set aside.
Layer the bottom of the pan with the thinly sliced sweet potato. Reserve a few slices to slot in between the florets.
Layer the cannellini beans on top of the sweet potato.
Place the florets in the roasting pan alternating the cauliflower and broccoli. Make sure the florets are not too big, or they will take longer to cook. Place the remaining sweet potato in between the florets.
Pour the cream over the dish, then add the tasty cheese and the rest of the parmesan. Cover with foil and bake for 30 minutes.
After 30 minutes, take the foil off, cover with the panko mix and bake for an extra 5 minutes or until golden.
