Winter Vegetable Gratin

“In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon.” ~ Carl Sandburg

Winter Squash and Cabbage Gratin

It is early March and old man winter still has a firm grip on a large part of this country. In upstate New York, we still have snow covering the ground, and the extremely low temperatures, in the single digits at night, should have retreated in January. The silver lining to this winter will be the glorious arrival of spring. I am counting the days.


In my quest for at least one meatless meal weekly, this recipe from the New York Times is comforting yet healthy and light. The vegetables can be served as a side or turned into a main meal with the addition of a grain and some cheese.


Winter vegetable gratin

To get started, prepare the grain of your choice. I used tri-color quinoa.


Then, shred the butternut squash and the cabbage.

Shredded cabbage and butternut squash
Chop the onion and gather the remaining herbs.


Chopped onions and herbs

Whisk the eggs together with the milk, and grate the cheeses.


Eggs, cheese and quinoa

For complete preparation and nutritional information, go to the recipe in the New York Times.


Patricia Rio
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