![Picture](/uploads/5/2/5/3/52534141/8864786_orig.jpg)
It is Sunday again. This is the day that I typically write an update for my blog and I try out some new recipes. I thought for today, I would share the recipe that I can't stop making. It is called a Tian. Below is a definition of a French Tian from Popsugar.com.
"A French specialty made from a composite of ingredients that are cooked or baked.
Originally, a tian referred to a Provençal-style bake of mixed vegetables, roasted in a gratin style. The word can also be used to describe any type of casserole-style course, from a braised vegetable stew to a layered dessert.
The term was derived from the the clay cooking vessel that is to prepare the dish." (the picture is also from popsugar.com)
OK so now we all know what a "Tian" is.
Here is the recipe from Fresh from the Vegetarian Slow Cooker Page 172--(my additions are in orange)
Vegetable Tian with Herbes de Provence
6 Shallots, halved
2 large garlic cloves, minced (If you live near a trader joe's you can get Dorot frozen cubes of garlic and pop 2 of these in)
1 1/2 cups of baby carrots
1 pound of small red potatoes, quartered
1 small red pepper, seeded and diced
1 1/2 cups of cherry tomatoes halved
1/4 cup of vegetable stock
3 Tablespoons of olive oil
1 1/2 teaspoons dried Herbes de Provence
Salt and freshly ground black pepper
1 cup of fresh breadcrumbs (see my note at the end of the instructions)
1. Combine all the vegetables in a 4 quart (at least) slow cooker. add the vegetable stock and 2 tablespoons of the oil. Season with herbes de provence, salt and pepper. combine well and cook on low for 6-8 hours. ( If you won't be home in 8 hours, use an electrical timer to have the cooker turn on 8 hours before you will be home).
2. In a small skillet, toast the breadcrumbs in the remaining 1 Tablespoon of olive oil until golden brown. (I use 1/4 cup of pine nuts and toast them in a dry pan until they begin to brown then add the oil and 3/4 of a cup of breadcurmbs-panko crumbs do fine--add a bit more oil if it seems too dry.)
3. Pour the vegetables out into a casserole dish and sprinkle with the breadcrumbs/pine nuts and serve or you can cover and put in the fridge and warm it up when you are ready to serve it. Keeps nicely in the fridge for several days at least. I guess if you want to make it look like the picture above you could add some sliced tomatoes and put the breadcrumbs/pine nuts around the edges before you warm it up. I think I will try that next time.
All the best
happy cooking
Donna
"A French specialty made from a composite of ingredients that are cooked or baked.
Originally, a tian referred to a Provençal-style bake of mixed vegetables, roasted in a gratin style. The word can also be used to describe any type of casserole-style course, from a braised vegetable stew to a layered dessert.
The term was derived from the the clay cooking vessel that is to prepare the dish." (the picture is also from popsugar.com)
OK so now we all know what a "Tian" is.
Here is the recipe from Fresh from the Vegetarian Slow Cooker Page 172--(my additions are in orange)
Vegetable Tian with Herbes de Provence
6 Shallots, halved
2 large garlic cloves, minced (If you live near a trader joe's you can get Dorot frozen cubes of garlic and pop 2 of these in)
1 1/2 cups of baby carrots
1 pound of small red potatoes, quartered
1 small red pepper, seeded and diced
1 1/2 cups of cherry tomatoes halved
1/4 cup of vegetable stock
3 Tablespoons of olive oil
1 1/2 teaspoons dried Herbes de Provence
Salt and freshly ground black pepper
1 cup of fresh breadcrumbs (see my note at the end of the instructions)
1. Combine all the vegetables in a 4 quart (at least) slow cooker. add the vegetable stock and 2 tablespoons of the oil. Season with herbes de provence, salt and pepper. combine well and cook on low for 6-8 hours. ( If you won't be home in 8 hours, use an electrical timer to have the cooker turn on 8 hours before you will be home).
2. In a small skillet, toast the breadcrumbs in the remaining 1 Tablespoon of olive oil until golden brown. (I use 1/4 cup of pine nuts and toast them in a dry pan until they begin to brown then add the oil and 3/4 of a cup of breadcurmbs-panko crumbs do fine--add a bit more oil if it seems too dry.)
3. Pour the vegetables out into a casserole dish and sprinkle with the breadcrumbs/pine nuts and serve or you can cover and put in the fridge and warm it up when you are ready to serve it. Keeps nicely in the fridge for several days at least. I guess if you want to make it look like the picture above you could add some sliced tomatoes and put the breadcrumbs/pine nuts around the edges before you warm it up. I think I will try that next time.
All the best
happy cooking
Donna