Autumn Comfort Food: Potato, broccoli and mushroom gratin
Vegan and healthy, this comforting gratin recipe to share will please the whole family.
For 4 people.
Preparation : 20 minutes.
Cooking time : 50 minutes.
Ingredients :
For the base:
• 500 g of peeled potatoes
• 50 g of olive oil
• 5 g of salt
For the broccoli:
• 200 g of broccoli in florets
• 100 g of peeled potatoes
• 5 g of salt (3 g + 2 g)
• 50 g of vegetable preparation made from oats such as cream (or soy-based yogurt, or crème fraîche)
• 10 g of vinegar
For the mushrooms:
• 300 g of mushrooms
• 80 g of peeled onions
• 50 g of olive oil
• 8 g of peeled garlic
• 5 g of salt
• 120 g of soy drink
For the hazelnut breadcrumbs:
• 60 g of ground hazelnuts
• 4 g of malted yeast
• 4 g of salt
Preparation :
Preheat the oven to 180°C (th. 6).
Cut the potatoes for the base into 4 mm slices, mix them in a dish with 50 g of oil and 5 g of salt. Place in the oven and cook for 30 minutes.
In a steamer, pre-cook the broccoli and 100 g of potatoes cut into cubes for 20 minutes with 3 g of salt.
Meanwhile, cut the mushrooms into pieces.
Slice and brown the onions in the pan with 50 g of oil and the crushed garlic, then add the mushrooms and 5 g of salt. Leave to cook for 5 mins. Pour in the soy drink at the end of cooking.
When the broccoli and their potatoes are cooked, puree this mixture using a blender and add the oat-based vegetable preparation, the rest of the salt and the vinegar.
Assemble the gratin: place the potatoes, which have been carefully peeled, at the bottom of the dish used to precook them, and level the surface well. Spread the mushroom stuffing on top and lastly, the broccoli puree.
Mix the ground hazelnut, malted yeast and salt and sprinkle over the gratin. Place in the oven and cook for 20 minutes at 170°C (th. 5-6).
