
A Platter of Braised Green Vegetables with a Semolina Gratin

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Golden, puffed, and ever so tender, the gratin is based on the recipe for semolina gnocchi but uses whole eggs instead of just the yolks, making it more like a pudding-souffléand more proteindense. Since the gratin is on the rich side, Ive made the braised vegetables the main element in this dish. Indeed, they are eye-catching and palate-catching, too. But the gratin is the foil that sets them off. In fact, it flatters all kinds of vegetable dishesa mushroom stew would be divine, and so would something as simple as roasted asparagus.To complete the meal, nothing more than a crunchy appetizer is neededsalted almonds, crudités, or a radish crostini to startand a salad to follow. For wine, choose a slightly chilled lighter-bodied red, such as a Beaujolais or Valpolicella.
ingredients
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serves: 4
THE GRATIN:
3 1/2 cups milk
sea salt
1 cup semolina
4 eggs
1/2-1 cup grated Gruyere or Fontina cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, melted
THE VEGETABLES:
1 tablespoon olive oil, plus extra to finish
1 tablespoon butter
1 onion, thinly sliced
pinch of saffron threads
1/4 teaspoon fennel seeds, crushed
1 large fennel bulb (halved lengthwise and sliced lengthwise into eighths)
1/2 cup dry white wine
sea salt and freshly ground pepper
10 leaves basil
4 zucchini (about 1 pound, sliced lengthwise into ribbons about 1/4 inch thick)
8 leaves tender chard (stems discarded and leaves cut into wide ribbons)
Servings Per Recipe: 4
Amount per Serving
Calories: 722
- Total Fat: 34.4 g
- Saturated Fat: 17.1 g
- Trans Fat: 0.4 g
- Cholesterol: 237.2 mg
- Sodium: 751.9 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 10.1 g
- Sugars: 25 g
- Protein: 35.7 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012