Tender spring vegetables in a creamy sauce and topped with golden melted cheese. Spring vegetables au gratin is sure to become your favorite veggie side dish!
Spring vegetables sauteed until tender crisp and wilted greens made delicious with a creamy sauce and topped with cheese. This spring vegetable au gratin is the perfect side dish to take your meal to the next level.
I am sure you can tell we’ve been enjoying all of the fresh spring produce we’ve been getting. It has been fun to have an excuse to try new preparations and enjoy old favorite recipes.
Radishes are one of those foods that I always thought I didn’t really like. Probably because I had never had a fresh early spring radish and I had definitely never had them roasted.
It turns out roasted radishes are nothing like the raw radishes that grandma used to get from the store and cut into roses. Those were cute, but I never actually ate them.
When I tried them roasted for the first time, I was in love. Everything about them was better from the texture to the subtle sweetness they take on. Have you ever tried roasted radishes? You can wilt the greens right in with them. Yum!
The temptation was definitely there to just roast what we got in our most recent box, but then this idea of pan roasting them with the kohlrabi and spring onions crept into my head and I couldn’t shake it.
I had visions of giving them a light coat of a creamy sauce and making them au gratin. Now to qualify as a gratin it needs to be sprinkled with cheese or bread crumbs. Our allegiance now and forever more will be with cheese.
Cheese lovers, can I get an amen?
A combination of mozzarella and Parmesan gave a perfect combination of creamy meltiness and punch of flavor. Yum!
I was really pleased with this method of making the dish. Pan roasting the vegetables allowed me to monitor how done they were while still developing their sweetness. Plus it all happened without having to run the oven and heat the whole house.
Not to mention you get to adjust the sauce to your liking while it’s on the stove. That way there are no surprises of too much or too little liquid when you open the oven. A smattering of cheese and a quick trip under the broiler and you are ready to serve!
While this was intended as a side dish, I brought the leftovers to work as a stand alone lunch and I was perfectly pleased with that decision.
I think this dish could easily be changed up to work with whatever produce you have on hand. I am sure turnips or parsnips would work in place of the kohlrabi and radishes.
Any good wilting green would work as well. Try spinach or kale if that’s what you have. I can’t wait to hear what variations you try!
We enjoyed our veggies with rosemary garlic pork loin and some smashed potatoes. I think it would also be great with bacon wrapped grilled pork tenderloin or even spinach feta stuffed chicken breasts. What are you going to make it with?