I love “kitchen sink” recipes — you know, the kind of recipe that you can just throw whatever veggies you have in the fridge into. A stir fry is classic, but when you have lots of root vegetables, as I tend to in the winter, a vegetable gratin-soufflé is my go-to. Even better, it’s super-easy to put together with ingredients I always have on hand, like milk, cheese and eggs.
This all started when I decided to pull a carrot from our backyard garden this weekend. I planted tri-color carrots from seed this fall, and I’m always hesitant to harvest carrots, since you never really know how they’re doing down there. Of course, there’s only one way to tell: pull one up and see.
I was gleeful at the results. What a beautiful, straight, maroon carrot! How cool is that? I had to run around to the front yard, where the hubby was playing with Nora, to show them. My neighbors all think I’m crazy, I’m sure. But look how pretty!
In addition to the carrots, I roasted a parsnip, a couple of baby beets and small head of romanesco cauliflower to toss in. Of course, the whole dish turned pink (as is usually the case when beets are involved), but it was tasty! We ate the gratin-soufflé with a side of wilted kale from the garden* dressed with a little balsamic and topped with a sprinkle of parmesan.
* How much do I love eating all these food from our very own garden? Lots!
- 3 cups vegetables, cut into 1-inch pieces
- 1 Tbsp olive oil
- ½ small onion, chopped
- ½ cup fresh bread crumbs
- 3 Tbsp butter, divided
- 1 cup milk
- ½ cup grated Gruyère or other cheese
- 2 eggs, separated
- pinch nutmeg
- Preheat the oven to 375°. Grease an 8- x 10-inch gratin dish or other shallow ovenproof dish of similar size.
- Toss the vegetables with the olive oil and salt and pepper in a large bowl and spread on a rimmed baking sheet. Roast for 10-15 minutes, tossing once to ensure even browning. Remove from the oven when fork tender and set aside.
- Meanwhile, melt 1 Tbsp of the butter in a skillet and sauté the onion until soft and translucent, about 5 minutes. Combine the onion and the roasted vegetables in a large bowl.
- In the same skillet, melt the remaining 2 Tbsp butter and brown the breadcrumbs. Stir in the milk and heat until bubbly and warm. Add the breadcrumb mixture to the bowl and stir in along with the cheese and egg yolks. Season with salt and pepper and add the nutmeg.
- In a stand mixer using the whisk attachment (or by hand if you’re looking for a workout), beat the egg whites until stiff peaks form. Gently fold the egg whites into the vegetable mixture. Pour into the prepared pan and bake until puffed and browned, about 25 minutes. Serve immediately.