How to tart up your leftover veg!

leftover veg gratin

If like me you often have a few leftover veg in the fridge at the end of the week, then making a gratin out of them is speedy and delicious.  Gratins are a satisfying meal in their own right with a side salad, but also work well as a side dish for Sunday roast alongside some meat or fish.  If you make sure you always have 150ml double cream or creme fraiche (which normally lasts a few weeks in the fridge), some stock cubes and dried herbs available then you can easily rustle up a gratin (measurements based on a meal for 4).  Simply boil your veg until tender and very nearly done and then mix up with the cream/creme fraiche, 150ml water with two veg stock cubes dissolved in it, some dried herbs, 1 clove of garlic (optional) and salt and pepper. Top with breadcrumbs (and some grated cheddar/parmesan if you wish) then bake at gas mark 6 for about 30 mins until golden and bubbling.  Finish off under the grill if you need to.  Yum!  So far I have made gratins out of various combinations of sweet potato, parsnip, onion, red pepper and broccoli.  For extra goodness you could add a can of chickpeas or cannellini beans.

spinach chickpea grATIN

Here is one of my all time favourite recipes, for spinach and chickpea gratin:  And for more ideas for using up leftover veg, check out my previous soup special:


One thought on “How to tart up your leftover veg!

  1. Pingback: Mini toad-in-the-holes | katielovescooking

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