Gratin of fried vegetables and husked rice
4 servings
30 minutes
Gratin of sautéed vegetables and peeled rice is an elegant and refined dish of French cuisine, combining the tenderness of baked vegetables with the aroma of basmati. This recipe is rooted in the traditions of gratin, known for its creamy texture and rich flavor. Caramelized vegetables baked with peeled rice create a warm and cozy palette of flavors, complemented by a velvety sauce with hints of nutmeg and the spiciness of cayenne pepper. Baked under a golden crust of parmesan and cheddar, this gratin becomes not only nutritious but also a festive treat. Its delicate structure and harmonious combination of flavors make it an ideal dish for both everyday dinners and festive gatherings.
1
Cut the pumpkin, celery root, swede, carrot, and parsnip into cubes. Cut the red onion lengthwise into 6 pieces.
- Butternut Squash: 275 g
- Celery root: 150 g
- Swede: 150 g
- Carrot: 150 g
- Parsnip: 150 g
- Red onion: 2 heads
2
Place the chopped vegetables in a large bowl, add finely chopped herbs, minced garlic, 2 tablespoons of olive oil, and season with salt and pepper. Mix well to coat the vegetables with oil and herbs. Spread the vegetables evenly on a baking sheet and roast for 30 minutes at 230 degrees until the edges are browned.
- Green: 1 bunch
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Fry the onion in olive oil for 3-4 minutes (the edges of the onion should brown). Add unwashed rice, stir to coat the grains with oil. Pour in boiling broth, add 1 teaspoon of salt, stir, cover with a lid, reduce heat to minimum, and leave on for 40-45 minutes. Do not open the lid while cooking.
- Onion: 2 heads
- Olive oil: 3 tablespoons
- Husked Basmati Rice: 275 g
- Vegetable broth: 570 ml
- Salt: to taste
4
While the rice is cooking, prepare the sauce: pour milk into a small pot, add flour, butter, and a pinch of cayenne pepper. Whisk everything over low heat until a smooth sauce forms. Cook for another 5 minutes, add half of the cheese, and mix. Season with salt, pepper, and a little nutmeg.
- Milk: 570 ml
- Wheat flour: 40 g
- Butter: 40 g
- Cayenne pepper: to taste
- Grated Parmesan cheese: 50 g
- Cheddar cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
5
When the rice and vegetables are ready, place them in a dish: a layer of rice, then the vegetables on top, and pour with sauce. Sprinkle with remaining cheese and a little cayenne pepper, and bake in the oven for about twenty minutes at 200 degrees.
- Grated Parmesan cheese: 50 g
- Cheddar cheese: 50 g
- Cayenne pepper: to taste