Braised Winter Vegetable Gratin
3 Tablespoons butter
1 medium onion, sliced
1/2 pound Brussels sprouts, halved or quartered
1/2 pound parsnips, cut in 1/2 inch slices
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 1/2 teaspoons fresh thyme, chopped
3/4 teaspoons salt
black pepper to taste
1 cup ricotta cheese
Preheat the oven to 375 degrees.
On the stovetop, heat the butter in a large skillet on medium heat. Add the onions and stir occasionally for about 5 minutes. Add the Brussels sprouts and parsnips to the pan stirring often, for about 5-6 minutes, until the edges are browned. Add the wine, the stock, the thyme, the salt and pepper. Bring to a boil then remove the vegetables from the stovetop.
Fold in the ricotta cheese and cover the vegetables in the skillet or place them in a glass baking dish covered with foil. Bake for about 25 minutes. Remove the foil and brown for another 3-4 minutes.
Serves 4-6 as a side dish.
Mix it up with Mani – Mani Niall