(Sides) Avocado-Spinach Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
# Celeriac, 100 gram(s) (remove)# Carrots, raw, 100 grams (remove)# Garlic, 4 cloves (remove)# Leeks, 50 grams (remove)# Olive Oil, 2 1tsp (remove)# Oregano, ground, 0.5 tsp (remove)# Pepper, black, 0.5 tsp (remove)# Bread, 2 slices, crumbed, (remove)# Egg, fresh, 1 medium (remove)# Spinach, fresh, 100 grams (remove)# Avocados, Florida, 120 gram # Parmesan Cheese, shredded, 1 tsp (remove)# Paprika, 0.5 tsp (remove)# Peppers, sweet, red, fresh, 5 ring# Lemon Juice, 1 squeeze# Dried Coriander, 1 tsp
Makes 4 servings.
Preheat oven to 350°.
1. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
2. Place carrots, celeriac in a large Dutch oven; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until vegetables are tender. Drain.
3. Sate leeks 5 min.
4. Place vegetables in a food processor; process until smooth. Pour pureed vegetables into a bowl. Mix in 3/4 of crumbed bread and egg. Divide in two.
5. Sate spinach and dry well, mix with mushed avocado and paprika.
6. Arrange 1/2 of mushed veg. in a baking dish, top with spinach mix, cover with remaining mushed veggies. Arrange peppers on top.
7. Bake on 320F for 15 min.
8. Garnish with Parmesan and remaining bread crumbs, bake 5 more min.
* To prepare bread crumbs, use blender to finely crush bread, heat a pan with 1/2 tsp of olive oil and 1/2 spoon of chili oil if available, add crushed bread and a squeeze of lemon juice, fry while mixing until dry.
Save a 1/4 for garnish and mix it with 1 tsp of dry coriander.
Number of Servings: 5
Recipe submitted by SparkPeople user RYEAXL1.
Preheat oven to 350°.
1. Remove white papery skin from garlic head (do not peel or separate cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.
2. Place carrots, celeriac in a large Dutch oven; cover with water. Bring to a boil, reduce heat, and simmer 15 minutes or until vegetables are tender. Drain.
3. Sate leeks 5 min.
4. Place vegetables in a food processor; process until smooth. Pour pureed vegetables into a bowl. Mix in 3/4 of crumbed bread and egg. Divide in two.
5. Sate spinach and dry well, mix with mushed avocado and paprika.
6. Arrange 1/2 of mushed veg. in a baking dish, top with spinach mix, cover with remaining mushed veggies. Arrange peppers on top.
7. Bake on 320F for 15 min.
8. Garnish with Parmesan and remaining bread crumbs, bake 5 more min.
* To prepare bread crumbs, use blender to finely crush bread, heat a pan with 1/2 tsp of olive oil and 1/2 spoon of chili oil if available, add crushed bread and a squeeze of lemon juice, fry while mixing until dry.
Save a 1/4 for garnish and mix it with 1 tsp of dry coriander.
Number of Servings: 5
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 118.0
- Total Fat: 5.0 g
- Cholesterol: 37.8 mg
- Sodium: 77.0 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.3 g
- Protein: 4.8 g
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