Recipe with: ERU Cheese Spread Brie

Gratin of vegetables with brie

This dish consists of various types of vegetables: broccoli, carrot, red onion, spinach and garlic. You give this colourful vegetable gratin a delicious flavour by topping with ERU Cheese Spread Brie. Besides being a side dish, it also makes a delicious tapas dish.

Ingredients:

  • 1 broccoli
  • 1 carrot
  • 3 red onions
  • 3 garlic cloves
  • Salt and pepper (to taste)
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 600 grams spinach
  • 150 grams ERU Cheese Spread Brie
  • 75 ml cream

This dish consists of various types of vegetables: broccoli, carrot, red onion, spinach and garlic. You give this colourful vegetable gratin a delicious flavour by topping with ERU Cheese Spread Brie. Besides being a side dish, it also makes a delicious tapas dish.

Preparation

  • Preheat the oven to 200°C.
  • Cut the broccoli into florets.
  • Peel the carrot and slice on the diagonal.
  • Slice 2 red onions into rings and finely chop 1 red onion.
  • Peel and crush the garlic.

Method

  • Blanche the broccoli and carrot separately in salted boiling water.
  • In a frying pan, heat the honey with a tablespoon of olive oil.
  • Add the onion rings and fry for 2 minutes.
  • Mix the onion rings with the broccoli and carrot.
  • In a separate pan, fry the chopped onion and garlic in olive oil.
  • Add the spinach and cook briefly.
  • Drain the spinach in a colander and arrange over the bottom of the oven dish.
  • Top with the broccoli, carrot and onion rings.
  • Heat the cream in a pan.
  • Add ERU Cheese Spread Brie to the hot cream and stir till smooth.
  • Pour the brie sauce over the vegetables and bake in the oven for 10 minutes until golden.
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