Sunday, 17 April 2016

Turnip and blue cheese gratin, dolmades and bean medley

 I will not claim that this was a gourmet dinner which would rival international chefs ... it was OK - all of the separate bit were really quite nice, but it is no masterchef entry.  The combination was prompted by i) left overs ... from the stall - the dolmades and bean salad are lovely (you can eat them all hot or cold) ii) the remnants ... of the veg box and some cheese from earlier cheeseboards and iii) it was COLD today so we wanted something warm.

Recipe - very sketchy, because it really is a "whatever you have" kind of a dinner ....

Sautee onions and garlic in olive oil.
Add a pinch of rosemary, and some peeled and diced root veg (turnips, carrot and potato).
Turn over for a minute or so, then add a glass of dry white wine and some stock.  Stir in a spoonfull of mustard.
Simmer for 15 minutes or so, then ad  shredded cabbage.  Simmer again until veg is al dente.
Transfer to oven dish and crumble on a bit of blue cheese, and a bit of cheddar type cheese.
Roast for a bit.
At the same time - put dolmades and bean mix into the bottom of the oven to heat through.

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