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?
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 medium kohlrabi
- 2-3 spring onions or 1 medium onion
- 7-8 radishes
- 2 cloves garlic
- 1 Tablespoon flour*
- 1 cup milk
- 1 bunch wilting greens (spinach, chard, kale, beet greens etc.)
- 1/2 teaspoon thyme
- a dash of grated nutmeg
- 1 cup grated mozzarella
- 1/4 cup grated Parmesan
Clean and dice the vegetables. The root veggies should be about 1/2-inch square, or you could thinly slice them if you prefer.
Clean the greens and rip or chop them into bite sized pieces and set aside.
In a large oven safe skillet (I used my 3.6 qt cast iron braiser) melt the butter with the olive oil over medium low heat.
Add the kohlrabi, radishes, onions and garlic. Season with salt and pepper. Cook, stirring occasionally until the vegetables are tender crisp and lightly golden.
Sprinkle with the flour and cook stirring frequently for 1-2 minutes.
Stir in the milk, being sure to scrape up anything stuck to the bottom of the pan. Season with thyme and a dash of nutmeg. Cook until thickened.
Add the greens and cook until they start to wilt. Taste the sauce and adjust the salt and pepper to your liking.
Sprinkle with mozzarella and Parmesan cheeses and place under a hot broiler just until the cheese is melted and lightly golden.
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Amount Per Serving: Calories: 128Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 185mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.