Primavera Gratin
This is one of the most delicious side dishes I have ever created, seriously, my whole family was obsessed with this. A rainbow of vegetables come together in a creamy sauce and baked until tender and perfect, you definitely will want this on your table for any occasion.
This is low carb and takes inspiration from Pasta Primavera, a classic spring dish. One pan, one baking dish, and you have magic. It gets bubbly, with vegetables perfectly cooked, and a crispy cheese crust. Make it and your family will love it!
Primavera Gratin
1 cup broccoli florets, chopped
3 large carrots, sliced
1 small red onion, halved and thinly sliced
1 cup frozen peas
1 bell pepper, sliced
8 oz white cheddar cheese, shredded and divided
6 oz cream cheese, softened
1 cup milk
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon pepper
- Chop up all the vegetables and place in a baking dish. Preheat the oven to 400
- In a pan, combine 1 cup of cheese, cream cheese, milk, Dijon, garlic, parsley, salt, and pepper. On low heat, whisk until smooth and creamy.
- Pour the cheese sauce over the vegetables and carefully toss a little. Sprinkle the top with the remaining cheese.
- Bake for 25-30 minutes or until the vegetables are tender-crisp and the cheese is bubbly. Let rest for 5 minutes before serving.
Vegetable rainbow that is packed with nutrients and they are low carb!
Chop everything up and get it into your baking dish.
Now it’s time to make the sauce and it could not be more simple, just place cheese, cream cheese, dijon, garlic, seasoning, and milk and put it on medium-low heat. Whisk until smooth,
No need for thickeners, the cream cheese does the job.
This sauce is bomb and you will want to put it on all your vegetables.
Mix up your veggies, grab your sauce, and your remaining shredded cheese.
Pour that sauce all over the vegetables
Mix it up carefully
And make that cheese rain over the top.
Ready for the oven!
