Angelica Urbas · Cardamom-spiced butternut squash gratin Recipe
In wintertime, nothing quite rivals the warming taste of a gratin. The word gratin comes from French and refers to the golden brown, crunchy topping that defines the entire dish, which is usually baked. But, wait! We’ve found a shortcut. In this recipe, you’ll push the definition of the gratin by cooking the vegetables, mixing them with a spiced béchamel and simply topping them with a layer of crunchy, pan-browned panko breadcrumbs. No baking necessary, chefs! You’ll get the same rich, hearty, full-flavored dish in less time.
Makes 2 servings; about 650 calories per serving
More at: http://www.hellawella.com/cardamom-spiced-butternut-squash-gratin-recipe
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