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Green Vegetable Gratin with Crunchy Carrot Topping

Green Vegetable Gratin


This meal would be a great one to have again in the summer when we have our vegetable garden.  You could really use any vegetables you wanted.  It was pretty simple to make and looks very elegant!  Everyone really liked this one, even the kids.  My only complaint is that it doesn’t have a lot of staying power.  I was super hungry again at 9 last night! Update:  I made this again and added 2 cups of white beans to give it a boost of protein.  It worked really well.  I changed the recipe to include the beans, you could leave them out if you wish.


Green Vegetable Grain

Green Vegetable Gratin with Crunchy Carrot Topping

Total Time: 1 hour

Yield: Serves 4-6

Green Vegetable Gratin with Crunchy Carrot Topping


  • 2 zucchini cut into chunks (Mine were free)
  • 1 leek cut into chunks ($.63)
  • 1 small head of broccoli, cut into florets ($1.79)
  • 2 cups white beans ($.50)
  • 2 1/2 cups vegetable stock (I make my own for practically nothing)
  • 1/3 cup water
  • 1/2 cup milk ( I used soy milk) ($.41)
  • 2 T oil
  • 1/4 cup flour ( $.10)
  • !Topping:
  • 2 carrots, peeled and grated ($.25)
  • 1/2 cup breadcrumbs ($.20)
  • a handful of walnuts or almonds ($.67)
  • 1/4 cup feta cheese (omit for a vegan version) ($.40)


  1. Place the vegetables in stock pot with the stock and water. Simmer gently for a few minutes. They do not need to get soft in this step.
  2. Remove vegetables from pot, reserving the liquid. Place vegetables in 3 qt baking dish.
  3. Add the beans to the vegetables
  4. Place the oil and flour in saucepan and cook until flour is browned.
  5. Gradually whisk in one cup of cooking liquid and the milk. Cook until slightly thickened. Pour over the veggies.
  6. Mix together topping ingredients and sprinkle on top.
  7. Bake at 350 for 20 minutes. Place in the broiler for a few minutes at the end if you want it to brown more.


From Veggie Num Num

$1.24 per serving based on 4 servings

Green Vegetable Gratin

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  1. What I Ate Wednesday | - [...] Lunch was leftover green vegetable gratin [...]

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