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Vegetable gratin

Vegetable gratin in an oval oven-proof dish with a spoonful removed and sitting in a small bowl with a spoon to the side. Plates for serving in the top right of the image
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Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
Vegetable gratin in an oval oven-proof dish with a spoonful removed and sitting in a small bowl with a spoon to the side. Plates for serving in the top right of the image
  • 3.5 serves of vegetables per 
  • serving
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Ingredients

Olive oil
1kg frozen chunky mixed vegetables, thawed
1 tbsp margarine
2 garlic cloves, crushed
¼ tsp dried thyme
¾ cup plain flour
1 tsp Dijon mustard
2 cups reduced-fat milk
1 cup reduced-fat cheddar cheese, grated
Salt and pepper, to taste
1 cup fresh wholemeal bread crumbs
2 tbsp fresh parsley, chopped (optional)

Savvy swaps

You can swap:

Frozen vegies
Cooked fresh vegies
Fresh parsley
Dried parsley
Dijon mustard
Any type of mustard

Tips

Method

Step 1
Preheat oven to 190°C. Grease an 18 x 28 cm shallow baking dish with oil.

Step 2
Drain thawed vegetables well and set aside.

Step 3
In a bowl, whisk the flour and mustard into the milk.

Step 4
Melt the margarine in a saucepan over medium heat. Add the garlic and thyme and cook for 30 seconds.

Step 5
Gradually add the milk and cook, whisking constantly, for 5 to 10 mins or until thickened.

Step 6
Remove from the heat and stir in ¾ cup of the cheese until melted. Fold in the vegetables and pour into the baking dish.

Step 7
In a bowl, combine the remaining 1/4 cup of cheese with the breadcrumbs and parsley if using. Sprinkle over the vegetables and bake for 20 min or until golden brown.

Tips

Rating

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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