Gratin de butternut au cervelas

Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Gratin de butternut au cervelas. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Gratin de butternut au cervelas is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes yummy. They're fine and they look wonderful. Gratin de butternut au cervelas is something that I have loved my whole life.

Many things affect the quality of taste from Gratin de butternut au cervelas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gratin de butternut au cervelas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gratin de butternut au cervelas is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gratin de butternut au cervelas estimated approx 25 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Gratin de butternut au cervelas using 6 ingredients and 6 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Gratin de butternut au cervelas:

1. 1 courge butternut
2. 200 g cervelas
3. Ciboulette, persil
4. Sel, poivre, noix de muscade moulue
5. 50 ml crème liquide
6. Parmesan râpé

Instructions to make to make Gratin de butternut au cervelas

1. Peler la courge et la couper en petits cubes de 3 cm environ. Mettre les cubes dans une casserole avec un fond d'eau et laisser cuire jusqu'à ce que les cubes soient tendres. Égoutter les cubes et réserver.
2. Préchauffer le four à 210°C.
3. Enlever la peau du cervelas et le couper en petits cubes.
4. Verser les cubes de courge et de cervelas dans un plat à gratin.
   Ajouter les herbes ciselées.
   Saler, poivrer et saupoudrer de muscade.
   Mélanger délicatement.
   Verser la crème liquide.
   Râper le parmesan par dessus.
5. Mettre à four chaud et faire cuire 20 minutes.
6. Déguster chaud avec une salade verte.

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