Hey there!
Today I’ve got another twist on a classic for you. This post will be about a lightened as well as spiced up version of a classic potato gratin. Usually potato gratin is a side dish being rather on the heavy side and normally eaten during the colder months.
Although autumn is approaching really quickly, me being a lover of the hot weather decided to have a go at coming up with a version, which will keep the summer alive, at least in our mouths, since the weather isn’t really following this plan of mine at all.
I decided to make the sauce out of rocket and pine nuts as well as some pepperoncino to enhance the spicy flavour of the rocket. Still I didn’t want to go overboard with the spiciness and decided to add sweet potatoes and some butternut squash, which has just started to appear again in the produce isle of Swiss supermarkets. The slightly sweet flavours of these two vegetables just complement perfectly with the spicy sauce and give this dish a special something.
In my opinion this is the perfect version of a summery potato gratin and not forgetting it is also vegan. The liquids I used to create the sauce were only some soymilk and water. If however you haven’t got any soymilk on hand, feel free to use any other milk. You could even use regular dairy milk if you aren’t following a vegan diet. I just used what I had on hand, which happened to be soymilk.
To create a vegan version of this dish was one of my intentions, I did however also want to create a very light version of it, hence I completely omitted the addition of any cheese. According to me adding any cheese to this would have distracted from the beautiful combination of the rocket and the sweet vegetables added.
And by the way just so you know, I wasn’t the only one who adored this lovely creation, my mum as well as my lovely American host sister, who is staying with us at current stage, loved the gratin and told me to definitely prepare it again.
So there you go la recette:
Ingredients:
- 250g sweet potatoes
- 300g potatoes
- 400g butternut squash
- 40g pine nuts
- 100g rocket
- 200ml soymilk
- 200ml water
- salt
- pepperoncino (chilli flakes)
- Preheat the oven to 200°C, peel the pumpkin, potatoes and the sweet potato
- Cut the potatoes as well as he sweet potatoes into thin slices. Halve the butternut squash and then slice it thinly as well.
3.Distribute the slices of the three vegetables evenly in a casserole dish.
- Add rocket and 30g of your pine nuts as well as about a teaspoon of salt into the food processor and process, then add into the soy milk and the water and let it come to a boil. Add pepperoncino and pepper to taste.
)
- Poor the rocket soymilk mixture over the vegetables in the casserole dish, then sprinkle your remaining ten grams of pine nuts on top and bake in the preheated oven for approximately 50 minutes or until the vegetables are soft and tender.
Voila, here’s your summery potato gratin. We head it served with some green beans and salad. I do however also have to admit that this would make a perfect side at a barbecue.
Well that’s it for today, I guess you should run to the supermarket and get yourself some butternut squash, sweet potatoes and obviously rocket and pine nuts so you can conjure up this divine creation for dinner.
Bisous
Fanny, the foodie
Looks yummy:-)
thank you:)!