Wednesday, 30 November 2011

Haricot Bean and Mushroom Gratin for Babies, Toddlers and Adults

This is a yummy meal in itself or could be a great side dish for Christmas dinner (with the handy benefit of having something which feels like a main dish should a vegetarian arrive.)
























I would think it would scale up pretty well but I would keep it fairly shallow in the baking dish to avoid it being too runny.

Haricot Bean and Mushroom Gratin - serves 1 toddler and 1 adult with vegetables on the side

Ingredients

6 medium sized mushrooms, cut into a thick slice
Spray oil
3/4 tin of haricot beans, drained (in retrospect I should have scaled this up to use a whole tin so feel free to do so, that would make more sense!)
1 very low salt chicken stock cube, e.g. Kallo low salt or Heinz baby
1-2 cloves of garlic, chopped finely
1 tsp Fresh Thyme, chopped
1 tsp Fresh Rosemary, chopped
3 tbsp Double Cream
25g Grana Padano, Parmesan (or use vintage vegetarian cheddar if you're a non meat eater)

Method

Preheat the oven to 200oC, 400F.

Fry the mushrooms in the spray oil until colouring up well.  Add the garlic and soften slightly.  Take off the heat.  Mix the stock cube with 1-2 tbsp boiling water (enough to dissolve it, use a whisk if you need to), add the cream to the stock and then add to the mushrooms with the rosemary and thyme.  Tip in the haricot beans then pour into a baking dish in a shallow layer.



Grate the cheese on top and bake in a preheated oven for approx 30 mins or until bubbling throughout and golden on top.



Allow to cool until at a safe temperature for your baby before serving.  Would be great for babies who have a pincer grip, just check the beans are soft enough.   Needs a touch of salt for adults.

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