Baked Vegetable Parmesan
Once again a cold stormy Ontario winter evening found us
looking through our fridge and pantry - what to make for supper?
What did we have that needed to be used up? Well there was spinach, mushrooms, onions,
garlic, a 2 inch by 2 inch square of hard and well-aged parmesan cheese, Almond
milk, one bulb of fennel left over from last week’s soup and coconut oil.
At the grocery store last week I picked up Better Homes and
Gardens Italian Make It Ahead magazine and didn’t I read something in there
about fennel… yes I did on page 75 ‘Baked
Fennel with Parmesan’ only this recipe calls for 3 bulbs of fennel and I had
was one small bulb. Undaunted I used
this recipe as inspiration and we dined on a very tasty, ‘Baked Vegetable
Parmesan’.
3 cups of baby spinach
1 cup sliced mushrooms
4 garlic bulbs slice thin
1 onion slice thin
1 fennel bulb sliced thin
1/2 cup grated parmesan cheese
¼ cup almond milk
3 tablespoon coconut old
¾ teaspoon nutmeg
2/4 cup chopped almonds and
walnuts
1 Tablespoon fresh chopped dill
Salt and pepper to taste.
Directions:
1) Melt the coconut oil and sauté
the mushrooms, garlic, onion, fennel until the onions are transparent.
2) Turn your oven on to 475 F.
3) Grease your baking dish and
place the spinach in the bottom the dish
4) Mix together your almond
milk, salt, pepper, nutmeg and dill
5) Pour your sautéed vegetables
on top of the spinach
6) Return the pan to the stove
add your nuts and sauté until they are lightly toasted
7) Add the grated parmesan to
the top of the vegetables
8) Pour the almond milk and
seasoning over the top and place in your oven for 15 minutes.
9) Just before eating add the
nuts.
Grandma
Snyder
©2013 to
2014 twosnydergirls
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