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southern-vegetable-gratin-1683.json
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southern-vegetable-gratin-1683.json
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{
"directions": [
"Preheat oven to 350\u00b0F. Butter 8x8x2-inch glass baking dish. Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water until tender, about 8 minutes. Drain well; place in large bowl. Add 2 tablespoons butter and sage and mix to coat. Mix in ham and 3/4 cup cheese. Season to taste with salt and pepper. Transfer vegetable mixture to prepared dish.",
"Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add breadcrumbs and saut\u00e9 until golden, about 4 minutes. Remove from heat. Mix in remaining 3/4 cup cheese. Sprinkle breadcrumb mixture over vegetables. Cover with foil.",
"Bake vegetable gratin until heated through, about 30 minutes. Uncover and bake until topping browns, about 10 minutes longer."
],
"ingredients": [
"2 medium turnips (about 10 ounces total), peeled, cut into 3/4-inch pieces",
"1 10-ounce package frozen brussels sprouts",
"1 10-ounce package frozen large lima beans",
"1/2 pound frozen baby carrots",
"4 tablespoons (1/2 stick) butter",
"1 teaspoon dried rubbed sage",
"1 1/2 cups diced cooked ham",
"1 1/2 cups grated sharp cheddar cheese",
"1 cup fresh white breadcrumbs"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Side",
"Bake",
"Quick & Easy",
"Casserole/Gratin",
"Cheddar",
"Ham",
"Lima Bean",
"Carrot",
"Turnip",
"Peanut Free",
"Tree Nut Free",
"Soy Free"
],
"title": "Southern Vegetable Gratin",
"url": "http://www.epicurious.com/recipes/food/views/southern-vegetable-gratin-1683"
}