CHEESY ROOT VEGETABLE GRATIN
This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.
Provided by Teri & Jenny
Categories Side Dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
- Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
- Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
- Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
- Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
- Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover gratin and top with shredded gruyere.
- Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
- Finish with a sprinkle of fresh thyme leaves. Serve.
Nutrition Facts : Calories 265 kcal, Carbohydrate 22 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 292 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CHEESY VEGETABLE-BACON PANINI
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil.
- Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly.
- Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves.
- Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.
BACON AND VEGETABLE SLICE
A great family dish, my husband loves this but was very upset when he saw me make it once and discovered its contains zucchini. The bonus is its a weight watchers recipe, 4 1/2 points a serve
Provided by Tracey_B
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wrap the bacon and leek in paper towel and cook in the microwave on high for 2 minutes. Dice the bacon.
- Combine the zucchini, carrot, cheese, flour, bacon and leek in a large bowl. Stir in the combined eggs, oil and mustard. Mix gently to combine.
- Coat a microwave safe quiche dish with cooking spray.
- Pour the mixture into the prepared dish and place in the microwave. Cook on 50% power for 15 minutes until the edges are firm and mixture is set, time depends on how powerful your microwave is. Place under a grill for 4-5 minutes or until top is golden and firm.
- Serve on top of the baby spinach leaves with a dollop of yoghurt.
CHEESY BACON AND GRITS CASSEROLE
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
CHEESY BACON AND VEGETABLE SLICE
Make and share this Cheesy bacon and vegetable slice recipe from Food.com.
Provided by Ivana
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 19cm square cake pan (or similar sized round pan), line base with baking paper.
- Heat oil in large pan, add bacon, onion and garlic, cook, stirring until onion is soft.
- Add vegetables and cook, stirring, about 5 mins or until any liquid is evaporated; cool.
- Combine vegetable mixture with sifted flour and remaining ingredients in a medium bowl; mix well.
- Spread mixture into prepared pan.
- Bake in moderate oven for about 30 mins or until firm.
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