"Gratin"

What is a gratin?

A gratin is a brown, crispy crust given to a dish usually achieved by browning bread crumbs. This technique is actually a simple and delicious way to jazz up a variety of vegetables and casseroles. Depending on the dish you're preparing, this will determine which method of browning the crumbs you may want to use.

For casseroles, a nice and crispy layer of crumbs are usually sprinkled on and baked with the dish. Roasting vegetables such as asparagus, onions, or zucchini for example, it's great to toast the bread crumbs with a little oil / butter and seasoning on the stove top.

I especially love using it on vegetables. Sauteed zucchini tastes wonderful with this crispy topping, It's definitely about the flavour but also the texture it provides to the dish.

GRATIN

* Combine 2 cloves garlic, zest of one lemon + 1/4 of the juice, 1/4 C. fresh Parsley, drizzle EVOO, sea salt and black pepper in food processor. Pulse a few times before pureeing to combine thoroughly. Transfer to a small bowl;

* Small frying pan, bring to temperature between medium low and medium. 1 Tsp. EVOO + 1/2 Tbsp. Unsalted Butter to pan.

* Stir in 3/4 C favourite bread crumbs. Season with sea salt and stir often until crumbs have begun to brown. Careful not to burn them!

* Add in as much or as little of the parsley mixture to the pan with the crumbs and stir to combine. Allow one minute on the heat stirring often, and remove.

* Sprinkle over your favourite sauteed or roasted veggies!