Adapted slightly from an Ottolenghi recipe in The Guardian Weekend 26th October 2013
This is an easy recipe to assemble and throw in the oven on a week night. While it cooks you have time to do other things!
Serves 3 and is very tasty with green veg.
1 seasonal squash, peeled & diced
1 medium turnip, peeled & diced
3 slices crusty bread
60g gruyere, grated
60g emmental, grated
150ml double cream
250ml white wine
2-3 tsp mustard
1 garlic cloves, crushed
1/2tsp grated nutmeg
10 sage leaves, chopped
salt & white pepper
- Heat the oven to gas 5/190C.
- Toast the bread.
- Take a reasonably deep dish & spread the squash & turnip pieces on the bottom. Lay the toasted bread on top n& sprinkle the grated cheese over the top of that.
- Put the cream, wine, mustard, garlic, nutmeg, sage, salt & pepper in a saucepan and heat gently, stirring often.
- Once the cream mixture is warm, pour it over the pieces of bread and vegetables.
- Cover the dish with foil and bake for 1 hour. Remove the foil and bake for a further 15 minutes so it goes golden on top.
- Eat, and resist the temptation to mop up extra sauce with additional slices of bread...
This recipe tastes even better made with vegetables from Community Harvest Whetstone