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Gourmet and fragrant, this squash and lentil gratin from Le Puy au Bleu d´Avèze is a pure delight.
Ingredients for 4 persons :
Cook the lentils with the bouquet garni for 30 minutes, drain them and remove the bouquet.
Steam the butternut squash for 5 minutes.
Chop the onions and brown them with a drizzle of oil. Cook without coloring for 10 minutes over low heat, season.
Cut 150 g of cheese, without crumbling it, into large pieces.
Combine the lentils, squash, onions and cheese. Pour everything into a gratin dish.
Preheat the oven to 180 ° C (th6).
Pour the cream into a saucepan, add the rest of the cheese (100g), not peeled, cut into small pieces and a pinch of 4 spices powder.
Melt over medium heat, stirring regularly, pepper. When the cheese is melted, pour over the vegetables.
Sprinkle the top of the gratin with the hazelnuts and bake for about fifteen minutes.
Serve hot or warm.
Recipe: Véronique Chapacou, Photo: N. Carnet