Potato, mushroom and asparagus gratin

Wasn’t sure what to do with few bits and pieces I had at home so I turned them into a nice and hearty gratin.

Ingredients
The veg:
5/6 medium sized potatoes
1 punnet of chestnut mushrooms
250g asparagus
2 cloves of garlic
a good handful of finely chopped parsley
1 tbsp oil
1 tbsp soya sauce
a pinch of salt

The bechamel sauce:
3 tbsp plain flour
3 tbsp olive oil
600ml soya milk
125 ml soya cream
2 tbsp nutritional yeast
some powdered bouillon
a pinch of nutmeg or all-spice mix
good pinch of salt
water

Directions
1. first prepare the mushrooms. wash them, chop them and sauté them in the tbsp of oil with the cloves of garlic and parsley. when they start drying up a bit, add the soya sauce and continue sauteing until soft. then set aside
2. peel the potatoes, wash them, chop them and add them to a small pot, cover them with water and bring to a boil
3. in the meantime wash your asparagus, chop them and add them to the potatoes
4. when the potatoes have become almost soft turn off the heat
5. make the bechamel sauce by adding flour and oil to a pan. whisk continuously and when the mixture starts bubbling, start pouring the soya milk in and keep whisking
6. bring to a boil and add the cream, nutriotional yeast, bouillon, salt and nutmeg/all-spice
7. when nice and thick remove from the heat and taste. add some more salt if needed and/or liquid bearing in mind it needs to be thick
8. cover the bottom of a cake tin with the veg and pour the sauce over them uniformly
9. bake in the oven at 180/200 celcius for about 20 minutes or until the sauce has formed a nice crust

I served mine with steamed curly kale and some wholemeal pita bread! yum ^_^

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2 comments

  1. Bibi

    interesting your sauce, I do it with flour, soy milk, salt, nutmeg, pepper, without oil and soy cream, but your version is inviting. excellent gratin:)

    • alessio

      I’ve always done it with some sort of fat to brown the flour (either margarine or oil), I also think it’s nicer that way.. gives it a bit more body 🙂
      thanks for stopping by xx

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