Thursday, February 9, 2012

Sweden: Svamp- och grönsaksgratin (Mushroom & Vegetable Gratin)

This dish is a great side dish or vegetarian main course. Just one of the many nice side dishes I am discovering during this month's "Cook Around the Globe". I liked the combination of vegetables in this gratin. Though I don't like the texture of mushrooms, I sometimes use them finely chopped in dishes. In the original recipe, the mushrooms were quartered, but I really don't like to bite on a chunky piece of mushroom. I am also discovering, that cream is a very abundant ingredients in Scandinavian cooking (or is there possibly just a bias in the kind of recipes I choose?). I do try to use light cream and milk instead to lighten things up. You can even go further and use only milk (maybe even skimmed). The original recipe required parmesan cheese but used Asiago instead. You don't need a lot, so a different cheese doesn't alter the taste of the dish too much (unless, of course, if you have a very refined palate - which I don't).

250 g broccoli florets
250 g carrots, sliced
1 tbsp butter
200 g mushrooms, chopped
2 tbsp flour
150 ml 1% milk
150 ml light cream
2-3 tbsp grated Asiago cheese

Preheat oven to 375F. Cook the broccoli and carrots in a little salted water until al dente, about 8-10 minutes. Drain. Heat the butter over medium heat. Add mushrooms and for cook for 1-2 minutes, stirring often. Dust with the flour, stir to mix. Stir in milk and cream and allow to thicken. Season to taste with salt and pepper. Place vegetables in a 9" baking round (or equal size) baking dish. Pour sauce over, sprinkle with cheese. Bake for about 15 minutes, until cheese is melted and starting to brown.

(adapted from: "Swedish Cooking" by Sylvia Winnewisser)

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