This gratin also happens to be packed with tons of veg, as well as protein from the butter beans, with a little bit of cheese and cream added into the mix for a touch of indulgence to make even the most miserable day a little better.
SERVES 2-3
INGREDIENTS
- 2 Leeks
- 200g mushrooms
- 15g Sage
- 1 Butternut Squash
- 470g Drained Butter Beans
- 1 tbsp Wholegrain Mustard
- 300 ml Single Cream
- 150 g Extra Mature Cheddar
- Olive Oil
- Salt & Pepper
METHOD
- Preheat your oven to 200°C.
- Wash and finely slice your leek an mushrooms, roughly chop the sage.
- Place a saucepan over medium heat and add 2 tbsp of olive oil.
- Add the leeks, mushrooms and sage and sweat down for 5 mins until soft and golden.
- While the veg cooks, wash and slice your butternut squash into roughly half centimetre thick slices and set aside.
- Grate the cheddar and also set aside.
- Drain your butter beans and add to the leeks along with the mustard and cream, mix well and season with salt and pepper.
- In a large oven dish, spread a layer of squash, followed by half of the butter bean mix and roughly a third of the grated cheddar.
- Repeat with a second layer of squash, butter beans and cheddar, then a final layer of squash and the remaining cheddar.
- Place into the oven for 40 mins until the squash is tender and the cheese is golden brown.
- Allow to rest for 5 mins before serving.
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