White Bean and Veggie Gratin
White beans, roasted hakurei turnips, spinach, green garlic, and dandelion greens, OR roasted fennel, spring onions, asparagus and spinach, in a sauce of pureed white beans with homemade veg stock (creamy, without the cream!) Decimal Place chevre(or not, for the vegan option), and garlicky(gluten free!) breadcrumbs on top. Servings: 2-3 per 2 lb casserole.
WHY IT’S A GOOD MEAL
It’s full of veggies, and you won’t want to stop eating it. It’s creamy, but you guys, THERE’S NO CREAM. This meal changes with what’s on offer from the farms, so it’s rarely the same twice, but it’s always delicious.
INGREDIENTS
White beans, vegetable stock (onions, carrots, celery, garlic), spinach, turnips, dandelion greens, chevre (goat cheese), gluten free breadcrumbs, garlic, herbs, olive oil, salt.
Contains: Dairy.
REHEATING INSTRUCTIONS
Let casserole thaw completely in refrigerator for 24-48 hours before cooking.
Preheat oven to 375˚F.
Place casserole onto a tray to support the bottom and tent loosely with foil, crimping the foil to the edges all the way around.
Bake for about 45 minutes, remove foil and bake for another 10-20 minutes, until edges are bubbling and breadcrumbs are crisp. Allow casserole to rest for 10 minutes before serving.