Braised Winter Vegetable Gratin
Serves 4 - 6
3 tbsp. butter
1 onion (medium and sliced)
1/2 lb. Brussels sprouts (halved or quartered)
1/2 lb. parsnips (cut to 1/2-inch slices)
1/2 c. dry white wine
1/2 c. chicken or vegetable stock
1 1/2 tsp. fresh thyme (chopped)
3/4 tsp. salt
Black pepper (to taste)
1 c. ricotta cheese
Preheat the oven to 375 degrees F.
On the stovetop in a large skillet, heat the butter on medium heat. Add onions stirring occasionally for about 5 minutes. Next, add the Brussels sprouts and parsnips stirring often for about 5 to 6 minutes (until the edges are browned). Add wine, stock, thyme, salt, and pepper to vegetables and bring mixture to a boil. Once ingredients in skillet begin to boil, remove mixture from heat.
Fold in the ricotta cheese and cover the skillet (or transfer mixture to glass baking dish and cover) with foil. Bake for about 25 minutes. Remove the foil and bake for another 3 to 4 minutes to brown the vegetables.
Recipe by Mani Niall