Vegetables au Gratin
Back to basics! For the last two weeks I’ve pressed the rewind button, going back to the classics that work, albeit with an update of healthy ingredients. We all remember Vegetables au Gratin swimming in “cheese” sauce as kids, but it’s time to reclaim our taste buds (and waistlines) for real flavor without all the funky additives. There’s another reason why I’m turning back the years: kids love vegetables with cheese, and I tell ya, I’ll do almost anything (within reason) to get my kid to eat more vegetables. Oh yes, I’ve heard all those stories of the Bombastic Supa Dupa Magnificent Moms that drop out of the sky, sprinkling fairy dust here and there, getting their kids to do or eat anything they want, but hey, It Ain’t Me Babe, N0-Ho-Ho, it ain’t me babe! Dang, there’s goes my Mommy Medal of Honor. Bummer Dude.
So back on track, like that, in a rub a dub stylee…Man, I just lurve being imperfect, don’t you? Life is just so much more interesting. William Blake once said that ” Improvement makes straight roads, but the crooked roads without Improvement are the roads of Genius.” Now I’m not sayin’ I’m a flipping Genius people, but life is kind of fun when you’ve got a cakewreck in tha house once in a while. So when the Imperfect Mom and the Imperfect Kid make music together with veggies and cheese (because the tempeh casserole ain’t hittin’ the switches) I’m game!
Vegetable au Gratin
For a healthier dish, all of the ingredients are organic
7 cups of assorted veggie, cut into chunks
1/2 stick of butter1/4 teaspoon ground nutmeg
1/4 cup plain flour
5 cups milk
3 cups grated mature cheddar, leaving a few pinches to sprinkle over the top.
sea salt and freshly ground black pepper to season
1. Steam the vegetables until they are still a little firm, about 1-2 minutes. Remove and set aside on a plate.
2. Met the butter, then add the flour. Pour in the milk slowly, stirring with a whisk, letting the sauce thicken, then adding more milk incrementally, to create a smooth and creamy sauce. Add the cheese and continue to stir the sauce until the cheese melts.
3. Preheat the grill in your oven. Spoon the vegetables into a baking dish, then pour on the cheese sauce. Set under the grill, watching attentively until the dish turns into a bubbling bronzed, gratin of vegetables.