For this week’s lunch menu we did a root vegetable gratin using carrots and parsnips. You can use any vegetables you like. We cleaned the vegetables, seasoned with salt, pepper, olive oil and rosemary then roasted them in the oven until just tender. While they were roasting we made a bechamel sauce and added forum d’ambert blue cheese. After the vegetables were cooked we topped them with a little blue cheese sauce, bruleed it then finished with bread crumbs toasted with sesame seeds and a little melted butter. This dish can be made with any vegetable or cheese combination.
Crafted Creations 