How to Cook Delicious Prawn and Vegetable Gratin

Prawn and Vegetable Gratin. Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs.

Watch how forgotten vegetables like winter squash, celery root and leeks become family favorites when they're layered with potatoes and Stir the broth, cream, thyme and nutmeg in a medium bowl. Pour the broth mixture over the vegetables and toss to coat. Season with salt and pepper, if desired. You can have Prawn and Vegetable Gratin using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Prawn and Vegetable Gratin

1. 🢂 3 tbsp of butter, divided.
2. 🢂 1 tbsp of flour.
3. 🢂 1 cup of milk.
4. 🢂 to taste of Salt.
5. 🢂 1/4 tsp of black pepper powder.
6. 🢂 1/2 cup of assorted vegetables.
7. 🢂 6-8 of tiger prawns.
8. 🢂 1/2 cup of processed cheese, grated.

Top your Root Vegetable Gratin with cheese and fresh parsley for a new favorite. Add something new to your weekly menu with our Root Vegetable Gratin from My Food and Family. Lay slices of red onions, golden beets, turnips, white and sweet potatoes for a beautiful baked dish that's tasty as well! I make root vegetables even more enticing by combining them with a rich and creamy cheese sauce.

step by step Prawn and Vegetable Gratin

1. Bring half litre water to boil. Add pra ns and cook for approx 6 minutes. Drain, devain and keep aside..
2. Heat butter in a non stick pan. Stir the prawns In it and keep aside..
3. Boil the vegetables, drain and keep aside..
4. In the same non stick pan, heat butter and saute the veggies. Keep aside.
5. I'm the same non stick pan, heat butter, add flour and stir. Add the milk and keep stirring until there is no lump and it has reached the consistency of white sauce..
6. Add veggies and prawn to the sauce, and add salt and black pepper powder..
7. Now pour the veggie and sauce mix in a baking dish, sprinkle the cheese and bake @200 degree for 15 minutes or till the cheese turns golden brown.. Enjoy!.

The rich flavor of Gruyère cheese brings out the nutty flavor of the roots in this creamy gratin. Cook vegetables in a large pot of boiling water. My go-to gratin is the one I learned in cooking school; it relies on garlic-infused milk instead of cream, and the potatoes are thinly sliced and added to the baking dish raw. With all the lovely roots and tubers appearing in the markets, why not apply the same technique to a mix of vegetables? It's not quite the same as other vegetable gratins already on RecipeZaar.