3
cucharadas de mantequilla o margarina, derretida
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Instrucciones
1
Precalienta el horno a 350°F. Rocía un platón cuadrado de cristal para horno, de 8 pulgadas (2 cuartos de galón) con spray para cocinar.
2
Pela, corta a lo largo y retira las semillas del calabacín (butternut squash); córtalo transversalmente en rebanadas de tres cuartos de pulgada; pela las chirivías (parsnips), córtalas a la mitad a lo largo y luego transversalmente en rebanadas de un octavo de pulgada. Coloca las rebanadas de calabacín en el fondo del platón; cúbrelas con las chirivías.
3
En una olla o cacerola gruesa de 2 cuartos de galón, derrite un cuarto de la mantequilla a fuego medio. Añade la harina, la sal, la nuez moscada y la pimienta. Cocina y revuelve por 1 minuto; retira del fuego. En forma gradual, añade la leche. Cocina a fuego medio de 5 a 7 minutos o hasta que espese y forme burbujas. Retira del fuego; añade el jugo de limón y el queso. Vierte la salsa de queso sobre la mezcla de calabacín. Cubre con papel aluminio.
4
Hornea 40 minutos. Mientras tanto, mezcla el pan molido y 3 cucharadas de mantequilla derretida. Retira el papel aluminio. Usa una cuchara para oprimir las verduras para que se humedezcan e impregnen con la salsa en forma pareja; espolvorea con la mezcla de pan molido. Hornea, sin tapar, de 25 a 30 minutos más o hasta que las verduras estén blandas y cocidas. Deja reposar 5 minutos antes de servir.
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Consejos de expertos
consejo 1
El gratín se distingue por su parte superior, de pan molido con mantequilla o queso, dorada en el horno. Se coloca en platones para horno poco profundos que tienen una superficie grande, para que la corteza quede crujiente y dorada.
consejo 2
Los parsnips son de la misma forma que las zanahorias pero tienen un color beige. Como tienen una capa de cera, tira las cáscaras a la basura.
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