COURGETTE & CARROT GRATIN
This recipe is taken from Le Creuset's latest cook book called 'The Cast Iron Way To Cook’ . The cookbook explores the benefits and everyday practicalities of cooking with cast iron and is packed with over 80 delicious recipes by renowned home economist Sue Cutts.
Serves 6-8
Preparation time: 20 minutes
Cooking time: 20 to 22 minutes
Ingredients
2 tablespoons olive oil
350g coarsely grated courgettes
25g coarsely grated Gruyere cheese
250g coarsely grated carrots
1 medium onion, chopped finely
4 large eggs, beaten
250 ml whipping cream
1 tablespoon fresh chopped parsley
Half a teaspoon ground nutmeg
2 tablespoons sesame seeds
salt and freshly ground black pepper
Method
Preheat the oven to 350°F/ 80°C/Gas Mark 4. Heat the oil in a large, non-stick frying pan over a medium heat on the hob. Add all the vegetables and turn them around in the hot oil until they are just beginning to soften. Remove the pan from the heat.
Beat together the eggs, cream, cheese, parsley, nutmeg, and plenty of seasoning. Pour this over the vegetables, stirring well. Transfer the mixture into the well-greased gratin dish, leveling the top. Scatter the sesame seeds evenly over the vegetables.
Bake in the middle of the oven for 20 to 25 minutes until the gratin is just firm to the touch and pale golden brown on top.
