Stewed Vegetable Gratin

There are a few recipes that I have locked away in my head.  Somewhere along the line I pulled it offline or out of a magazine and have made it so many times that I no longer even look at the recipe (or necessarily remember where it came from).

This is one of those recipes. I should come up with a new name for it though, because “stewed vegetables” doesn’t exactly sound appealing to many people and it really doesn’t do it justice. This is a meal I make when, like this past Monday, I spent the weekend indulging myself–eating way too many calories and way too few vegetables.  And while this dish is healthy, it is also absolutely delicious.

The ingredients are simple, the preparation but the flavor you get out of this dish is surprising complex and satisfying.  I eat it on its own in a bowl, using the yummy toasted thyme bread to scoop up the vegetables. My husband sees it as more of a side dish than an entree (it’s a man thing I guess.  Vegetables cannot be an entree.  I disagree) and so I will quickly cook a thinly sliced chicken breast for him as well.  Either way, it is delicious and you feel better about yourself for eating it. It’s not vegetarian, but can easily be made so by substituting vegetable broth or even just water for the chicken broth.

This is a recipe where you want to make sure to do a mise en place–a fancy cooking term that just means you need to get your stuff together before you start.  So before turning any heat on, do all the chopping, can opening and prep.

The "Cast" (minus the bread)

The “Cast” (minus the bread)

I love the way all the chopped veggies look lined up--gives me a sense of satisfaction.

I love the way all the chopped veggies look lined up–gives me a sense of satisfaction.

Ready for the oven.  If you want to make this ahead, you can stop at this step and put the dish in the fridge.

Ready for the oven. If you want to make this ahead, you can stop at this step and put the dish in the fridge.

After cooking, that bread is the most delicious dipping utensil for the gratin.

After cooking, that bread is the most delicious dipping utensil for the gratin.

Stewed Vegetable Gratin (any suggestions for a new name?)

Ingredients (Serves about 6) 

  • 2 Carrots, diced
  • 2 stalks of celery, diced (try to make everything about the same size)
  • One yellow onion, diced
  • one bunch of kale, ribs removed and chopped.  You’ll want about 3-4 cups–it wilts like spinach does
  • 1 can of diced tomatoes with their juice (get the no salt added kind so you control your seasoning)
  • 1 can of white beans, rinsed and drained
  • 1/2 cup chicken broth
  • 1 clove of garlic, minced
  • 1/2 baguette sliced into 1/2 inch thick slices
  • 1 cup of grated parmesan
  • a few sprigs of thyme
  • 1/4 cup olive oil
  • (of course) salt and pepper

Steps:

  1. Heat oven to 375.  In a pan on medium heat, add a little olive oil and sauté the carrots, onions and celery until softened.  Season with salt and pepper
  2. Add the garlic and sauté for about one minute
  3. Add can of tomatoes with juice and broth. Let it come up to a simmer and let it bubble away for a few minutes
  4. Add white beans and kale.  Mix around and let kale wilt down–it will seem like too much at first but trust me. Taste and season if necessary.
  5. Remove from the heat and add the parmesan, stirring to distribute the cheese as it melts.  If you use shredded instead of grated then things can get gloopy, but will still be good.
  6. Dump the whole mixture into a casserole dish (It may be  a little watery, this is OK!)
  7. Top the dish with the baguettes and brush olive oil over them. Sprinkle with thyme, salt and pepper and a little more parmesan cheese
  8. Place dish in oven and heat until it’s bubbly and the bread is golden.  The smell that fills your house during this step is amazing!
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Categories: Recipes, Vegetable

Author:apointgourmet

A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.

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5 Comments on “Stewed Vegetable Gratin”

  1. turtlestalktoo
    October 29, 2013 at 11:55 am #

    Reblogged this on Turtle Talk and commented:
    on the to make dinner list

    • October 29, 2013 at 12:27 pm #

      Let me know what you think when you make it!

  2. Carolyn Harte
    October 29, 2013 at 5:45 pm #

    Like father, like son. Sounds good and I’ll give it a try. Tom requested a chicken breast to go with 😄

  3. October 29, 2013 at 7:27 pm #

    You made this for us and it is a wonderful dish- you really don’t miss the meat. Why not just leave off the “stewed” and call it Vegetable Gratin or Vegetable Gratin Cassoulet. Yum

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