Herbitage vegetable gratin
Ingredients
For
4
personnes
- 2 parsnips
- 2 large carrots
- 2 red carrots
- 2 ‘Boule d’Or’ turnips
- 1 chicken stock cube
- 30 cl of water
- 8 sage leaves
- 1/2 teaspoon of nutmeg
- 2 teaspoons of thyme
- 25 g of hazelnuts
- 50 g of 18-month-old Comté
- 2 tablespoons of olive oil from Provence – ripened olives PDO
- Salt, pepper
Tip
You can add 2 potatoes to make it a more substantial dish. Fancy another gratin? Have a look at our recipe for a modern take on gratin dauphinois!
Instructions
- Preheat the oven to 200°C.
- Bring some water to the boil, add the vegetable stock cube, then leave to infuse with 6 roughly chopped sage leaves.
- Peel and slice the parsnips, carrots and turnips using a mandoline. In a bowl, mix the Provençal olive oil – PDO ripened olives – with the nutmeg, thyme, salt and pepper, then set aside. Finely chop the remaining sage leaves.
- Arrange the heirloom vegetables in a gratin dish, alternating between them, and drizzle over some flavoured olive oil, the infused stock and the chopped sage. Cover the dish with a sheet of aluminium foil and bake for 30 to 45 minutes.
- Meanwhile, roast the hazelnuts in a dry frying pan. Crush them.
- Uncover the gratin of heirloom vegetables, grate the cheese over the top, sprinkle with crushed hazelnuts and continue cooking for 10 minutes. Serve hot.
Tip
You can add 2 potatoes to make it a more substantial dish. Fancy another gratin? Have a look at our recipe for a modern take on gratin dauphinois!
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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