This recipe for gratin vegetables with bean and spinach cream is based on one of the most classic techniques in Italian cuisine: oven-roasting using breadcrumbs and aromatic herbs. It is an easy but foolproof process, adaptable to every time of year thanks to the selection of seasonal produce. In this version, I have added a bean and spinach cream to provide creaminess and turn what would normally be a side dish into a complete, comforting, nutritious, and elegant meal.
The result is a vegan, budget-friendly culinary option that is perfect for those cold winter days. It is ideal for balancing out holiday excesses or for starting to take care of your diet as spring approaches. Because eating well doesn’t have to be complicated, trust the ragazza! 🍃✨
Watch the video with all the steps
Below you can watch the video with all the steps to prepare gratin vegetables with bean and spinach cream in the easiest way.
And if you haven’t already, I invite you to subscribe to my YouTube channel so you don’t miss any new recipes.
Don’t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine.
Main ingredients for the gratin vegetables
For 2 people
⏱ Preparation time: 15 min
🔥 Cooking time: 25 min in the oven + 10 min in a pan
- For the oven-roasted vegetables:
- 1 leek (white part, in thick slices)
- 1 large carrot (in ½ cm slices)
- 150 g pumpkin (in 2 cm cubes)
- 6 Brussels sprouts (halved if they are large)
- 100 g Romanesco broccoli (in small florets)
- 1 clove of garlic (cut in half)
- 4 sprigs of fresh thyme
- 2 tablespoons breadcrumbs
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- For the bean and spinach cream:
- 150 g cooked white beans (drained)
- 100 g fresh spinach
- 1 clove of garlic (cut in half)
- 1 pinch of cayenne pepper (optional)
- 1 tablespoon extra virgin olive oil (+1 tablespoon to finish the cream)
- Salt to taste
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare gratin vegetables with bean and spinach cream
1. Roast the gratin vegetables
Preheat the oven to 200°C (top and bottom heat). In a bowl, mix the leek, carrot, pumpkin, Brussels sprouts, and Romanesco broccoli together with the halved garlic clove, fresh thyme, salt, pepper, and 1 tablespoon of olive oil. Spread the vegetables on a baking sheet lined with parchment paper, sprinkle the breadcrumbs on top, and add the other tablespoon of oil. Bake for 25 minutes, stirring halfway through to achieve an even golden brown on the gratin vegetables.
2. Prepare the cream for the gratin vegetables
In a pan, heat 1 tablespoon of olive oil and add the halved garlic clove along with the chili pepper. Sauté over medium-low heat for 1 minute so the oil becomes aromatic. Add the spinach and sauté for 2-3 minutes until wilted. Add the beans and cook for 2 more minutes. Remove the garlic and blend the mixture with an immersion blender, adding an extra tablespoon of oil to give it shine. If the cream is too thick, you can add a tablespoon of water or broth to adjust the consistency of the cream for the gratin vegetables.
3. Assembling the gratin vegetable dish
In a deep plate, spread a layer of the bean and spinach cream. On top, place the roasted vegetables with their golden breadcrumb crust. Finish with a drizzle of extra virgin olive oil to enhance the flavor. Tip: If you want to give the cream more depth, add a little lemon zest or a few drops of balsamic vinegar before blending.
Tips and tricks for achieving perfect gratin vegetables
Control the browning of the gratin vegetables
Stir the vegetables halfway through cooking to ensure even browning and to highlight the crunchy texture of the breadcrumbs.
Adjust the creaminess to your liking
If you find the bean and spinach cream too thick, add a little water or broth until you reach the ideal consistency for irresistible gratin vegetables.
Customize the flavor of your gratin vegetables
Try incorporating lemon zest or a few drops of balsamic vinegar into the cream to give it an extra touch of freshness and depth.
Frequently Asked Questions
Can I substitute one vegetable for another?
Of course, the recipe is versatile. You can adapt the vegetables according to the season or your personal preferences, maintaining the harmony of flavors in your gratin vegetables.
Is it essential to blend the cream until it is completely smooth?
No, you can leave some chunks to add texture, depending on your personal taste.
Can this recipe be prepared in advance?
Yes, both the roasted vegetables and the cream can be prepared in advance and reheated just before serving.
What alternatives are there for breadcrumbs?
You can use panko or even prepare your own homemade breadcrumbs to give the recipe a more artisanal touch.
Is this recipe suitable for vegans?
Yes, all ingredients are plant-based, which makes it perfect for a vegan diet.
Related recipes you will love
If you like authentic and healthy recipes, I recommend exploring these options:
- Pasta with tomato and basil: An Italian classic full of flavor.
- Bolognese lasagna: Tradition and authenticity in every layer.
- Pasta with broccoli: A healthy and delicious option to vary the menu.
Enjoy your gratin vegetables with bean and spinach cream!
This recipe proves that with simple ingredients and a touch of creativity, you can create dishes full of flavor and tradition. Go ahead and prepare it at home and share your results in the comments.
If you liked this recipe, subscribe to my YouTube channel and follow me on Instagram to discover more authentic recipes. Leave a comment and share your experiences!
Bon appétit!
The latest video recipes from my channel!
The card
Gratinated vegetables with bean and spinach cream
A vegan and comforting recipe that transforms roasted vegetables – such as leek, carrot, pumpkin, Brussels sprouts, and broccoli – into a complete dish thanks to a creamy bean and spinach sauce.
Ingredients
<strong>For the roasted vegetables</strong>
- 1 leek white part, sliced into thick rounds
- 1 large carrot sliced into ½ cm rounds
- 150 g pumpkin cut into 2 cm cubes
- 6 Brussels sprouts halved if large
- 100 g Romanesco broccoli cut into small florets
- 1 garlic clove cut in half
- 4 fresh thyme sprigs
- 2 tablespoons of breadcrumbs
- 2 tablespoons of extra virgin olive oil
- Salt and black pepper to taste
<strong>For the bean and spinach cream</strong>
- 150 g cooked white beans drained
- 100 g fresh spinach
- 1 garlic clove cut in half
- 1 pinch of red pepper flakes optional
- 1 tablespoon of extra virgin olive oil +1 tablespoon to finish the cream
- Salt to taste
Instructions
<strong>Roast the vegetables</strong>
- Preheat the oven to 200°C (top and bottom heat).
- In a bowl, mix the vegetables (leek, carrot, pumpkin, Brussels sprouts, Romanesco broccoli) with the halved garlic, fresh thyme, salt, black pepper, and 1 tablespoon of olive oil.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Sprinkle the breadcrumbs on top and add the other tablespoon of olive oil.
- Bake for 25 minutes, stirring halfway through for even browning.
<strong>Prepare the bean and spinach cream</strong>
- In a pan, heat 1 tablespoon of olive oil and add the halved garlic along with the red pepper flakes. Sauté over medium-low heat for 1 minute to infuse the oil.
- Add the spinach and sauté for 2-3 minutes until wilted.
- Add the beans and mix everything well. Cook for 2 more minutes.
- Remove the garlic and blend the mixture with an immersion blender, adding a tablespoon of olive oil at the end to make the cream glossier. If it is too thick, you can add a tablespoon of water or broth.
<strong>Plating</strong>
- On a deep plate, spread a layer of the bean and spinach cream.
- Place the roasted vegetables with their golden breadcrumb crust on top.
- A drizzle of extra virgin olive oil to finish.
Notes
Tip: If you want to give the cream more depth of flavor, you can add a little lemon zest or a few drops of balsamic vinegar before blending.
Video
What I use to record my videos
The heart of my setup. A mirrorless camera designed specifically for vlogging. It offers exceptional 4K video quality and real-time eye autofocus that ensures the image is always sharp, even while I'm cooking or moving around.
Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
Impeccable audio and ultra-compact design. The successor to the popular M1. These microphones are incredibly small and powerful, offering advanced noise cancellation that captures your voice with crystal clarity, eliminating ambient kitchen noise.
The perfect lighting. This 19-inch ring light lets you adjust the color temperature to always achieve a natural skin tone. It's the key to eliminating harsh shadows and giving every shot that professional look.
Some links in this section are affiliate links. If you purchase through them, you help us continue creating content at no additional cost to you.