Roast Vegetables au Gratin

We were asked out to celebrate American Thanksgiving.  Our contribution to the night’s dinner was bread rolls and an apple pie made by Wife, and a vegetable dish made by me.

I wanted to do something with Brussels’ Sprouts as they belong to this time of year.  I did not want to boil them as that brings back best forgotten memories of school dinners.  I also had the problem of transporting them.  The solution came from an idea which I got from Homemadewithamess.  Although, when I went back to rediscover the source of my idea, I couldn’t find it: no doubt something to do with the processes of that thing which I like to refer to as my mind.  So, I shall say that this dish is after the style of Homemadewithamess.

As I was working from an idea and not a recipe, the details here are a little vague.  Nevertheless, this is how it went (sort of).

I chopped up two good sized carrots and two good sized parsnips.  I tidied up and cut in half what seemed at the time like a lot of Brussels’ Sprouts.  I eighthed two onions.  All of the preceding were put in a big bowl, drizzled with olive oil and tossed with some Herbs de Provence, salt, and black pepper.

This lot was then spread on a large Pampered Chef stone thing and roasted at 400F/200C until just about tender.

While the roasting was happening, I made a cheese sauce out of butter, flour, milk, and some of an Italian three cheese mix (Mozzarella, Provolone, and Parmesan) to which I added Asiago.  I wanted the nuttiness of the Asiago to be the predominant cheese flavour; so, I used the three cheese mix to make a mild sauce and then added Asiago until Wife, my taster, was awakened out of her indifference.

As we were taking this to someone else’s home, I put the vegetables and the sauce in a warmed Crockpot and left it on low until we were ready to leave.  The Crockpot was then put into its winter coat and taken to the van.  At the other end, it was relieved of its outer garment and plugged in on low until serving time.

Were I doing this again for home consumption, I’d make the sauce with less Asiago; I’d put the mixture into a cast iron gratin dish; I’d make a topping of bread crumbs, butter, and Asiago; and I’d put  it under the grill.

We were thankful that we could eat Brussels’ Sprouts and actually enjoy them.

About Tweed and Briar

I am the pastor of a rather conservative rural congregation. My interests alongside of work are hunting, fly fishing, cooking, and life in an agricultural community. By way of family, I have a wife and two children: a daughter and a son. I am of indeterminate age because my wife is a bit younger than I am and my son is ages with some of my friends’ grandchildren. However, to say that I slip smoothly among the generations would imply an agility which I no longer possess. I aspire to the genteel poverty of the country manse.
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5 Responses to Roast Vegetables au Gratin

  1. I like brussels sprouts, and you can make this again any time. Should I put sprouts on the list?

  2. mud4fun says:

    We love sprouts in our house too. My favourite method of cooking is to par boil (upto several hours ahead of the roast dinner) and then finally fry them in a pan with finely chopped chestnuts and chopped pieces of the crispy bacon removed from the roasted chicken/pheasant etc.

    An alternative instead of the chestnuts is to use red currant jelly which forms a glaze over the sprouts when fried. I have also substituted chutney in there as well for a very festive treat. My daughters love the sweetness 🙂

    • After reading this, I think that Wife can put sprouts on the list. And I shall head over to the game farm for an oven ready bird.

      • mud4fun says:

        LOL, yes when cooking pheasant we often wrap the bird in bacon for the first half of cooking and that bacon is then full of flovaour when fried with the sprouts 🙂

        We like the sound of your cheesy sauce, we often have cheese sauce with cauliflower over here as it is a traditional dish and we often put in carrots and broccolli too however recently I’ve been dissapointed with the cheese, it has not been as flavoursome or as gooey as in the past, seems to be more oily now. I will have to try the italian cheeses.

  3. We have been wrapping poultry or game birds in bacon for a long time. I can’t remember where the idea came from. My Mother didn’t do it. Maybe it was Delia. It brings a whole new dimension to self-basting.

    Cauliflower in cheese sauce was one of my Mother’s Sunday staples. I agree with you on the deterioration of supermarket cheese. But, then look at what’s in it. Just how modified are those milk ingredients?

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