{"id":16655,"date":"2025-03-01T09:40:12","date_gmt":"2025-03-01T08:40:12","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/gratinated-vegetables-with-bean-and-spinach-cream\/"},"modified":"2026-08-23T16:27:41","modified_gmt":"2026-08-23T14:27:41","slug":"gratinated-vegetables-with-bean-and-spinach-cream","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/gratinated-vegetables-with-bean-and-spinach-cream\/","title":{"rendered":"Gratinated vegetables with bean and spinach cream"},"content":{"rendered":"<p data-start=\"0\" data-end=\"496\">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 <strong>side dish<\/strong> into a complete, comforting, nutritious, and elegant meal.<\/p>\n<p data-start=\"498\" data-end=\"785\" data-is-last-node=\"\" data-is-only-node=\"\">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&#8217;t have to be complicated, trust the ragazza! &#x1f343;&#x2728;<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>gratin vegetables with bean and spinach cream<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8bafb030ee3\" data-id=\"ybg3lCeWdjo\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-ybg3lCeWdjo-6a8bafb030ee3\" data-vid=\"ybg3lCeWdjo\"   data-src=\"https:\/\/www.youtube.com\/embed\/ybg3lCeWdjo?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Gratinated vegetables with bean and spinach cream ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/ybg3lCeWdjo\/hqdefault.jpg\"  alt=\"Gratinated vegetables with bean and spinach cream ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Gratinated vegetables with bean and spinach cream - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/ybg3lCeWdjo\/hqdefault.jpg\",\"uploadDate\":\"2025-03-01T09:40:12+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/ybg3lCeWdjo?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=ybg3lCeWdjo\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients for the gratin vegetables<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 15 min<br \/>\n&#x1f525; <strong>Cooking time:<\/strong> 25 min in the oven + 10 min in a pan<\/p>\n<ul>\n<li><strong>For the oven-roasted vegetables:<\/strong>\n<ul>\n<li>1 leek (white part, in thick slices)<\/li>\n<li>1 large carrot (in \u00bd cm slices)<\/li>\n<li>150 g pumpkin (in 2 cm cubes)<\/li>\n<li>6 Brussels sprouts (halved if they are large)<\/li>\n<li>100 g Romanesco broccoli (in small florets)<\/li>\n<li>1 clove of garlic (cut in half)<\/li>\n<li>4 sprigs of fresh thyme<\/li>\n<li>2 tablespoons breadcrumbs<\/li>\n<li>2 tablespoons extra virgin olive oil<\/li>\n<li>Salt and black pepper to taste<\/li>\n<\/ul>\n<\/li>\n<li><strong>For the bean and spinach cream:<\/strong>\n<ul>\n<li>150 g cooked white beans (drained)<\/li>\n<li>100 g fresh spinach<\/li>\n<li>1 clove of garlic (cut in half)<\/li>\n<li>1 pinch of cayenne pepper (optional)<\/li>\n<li>1 tablespoon extra virgin olive oil (+1 tablespoon to finish the cream)<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Gratinated vegetables with bean and spinach cream ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13637 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Verduras-gratinadas-con-crema-de-alubias-y-espinacas-1.jpg\"  alt=\"Gratinated vegetables with bean and spinach cream ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Verduras-gratinadas-con-crema-de-alubias-y-espinacas-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Verduras-gratinadas-con-crema-de-alubias-y-espinacas-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Verduras-gratinadas-con-crema-de-alubias-y-espinacas-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare gratin vegetables with bean and spinach cream<\/strong><\/h3>\n<h4><strong>1. Roast the gratin vegetables<\/strong><\/h4>\n<p>Preheat the oven to 200\u00b0C (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 <em>gratin vegetables<\/em>.<\/p>\n<h4><strong>2. Prepare the cream for the gratin vegetables<\/strong><\/h4>\n<p>In a pan, heat 1 tablespoon of olive oil and add the halved garlic clove along with the chili pepper. Saut\u00e9 over medium-low heat for 1 minute so the oil becomes aromatic. Add the spinach and saut\u00e9 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 <em>gratin vegetables<\/em>.<\/p>\n<h4><strong>3. Assembling the gratin vegetable dish<\/strong><\/h4>\n<p>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. <em>Tip:<\/em> If you want to give the cream more depth, add a little lemon zest or a few drops of balsamic vinegar before blending.<\/p>\n<hr \/>\n<h3><strong>Tips and tricks for achieving perfect gratin vegetables<\/strong><\/h3>\n<h4><strong>Control the browning of the gratin vegetables<\/strong><\/h4>\n<p>Stir the vegetables halfway through cooking to ensure even browning and to highlight the crunchy texture of the breadcrumbs.<\/p>\n<h4><strong>Adjust the creaminess to your liking<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Customize the flavor of your gratin vegetables<\/strong><\/h4>\n<p>Try incorporating lemon zest or a few drops of balsamic vinegar into the cream to give it an extra touch of freshness and depth.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<p><!-- FAQ Item 1 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I substitute one vegetable for another?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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 <em>gratin vegetables<\/em>.<\/p>\n<\/div>\n<p><!-- FAQ Item 2 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it essential to blend the cream until it is completely smooth?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">No, you can leave some chunks to add texture, depending on your personal taste.<\/p>\n<\/div>\n<p><!-- FAQ Item 3 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can this recipe be prepared in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, both the roasted vegetables and the cream can be prepared in advance and reheated just before serving.<\/p>\n<\/div>\n<p><!-- FAQ Item 4 --><\/p>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What alternatives are there for breadcrumbs?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">You can use panko or even prepare your own homemade breadcrumbs to give the recipe a more artisanal touch.<\/p>\n<\/div>\n<p><!-- FAQ Item 5 --><\/p>\n<div class=\"faq-item\">\n<h4>Is this recipe suitable for vegans?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, all ingredients are plant-based, which makes it perfect for a vegan diet.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I substitute one vegetable for another?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it essential to blend the cream until it is completely smooth?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, you can leave some chunks to add texture, depending on your personal taste.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can this recipe be prepared in advance?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, both the roasted vegetables and the cream can be prepared in advance and reheated just before serving.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What alternatives are there for breadcrumbs?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You can use panko or even prepare your own homemade breadcrumbs to give the recipe a more artisanal touch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this recipe suitable for vegans?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based, which makes it perfect for a vegan diet.\"\n      }\n    }\n  ]\n}\n<\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like authentic and healthy recipes, I recommend exploring these options:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: An Italian classic full of flavor.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong>: Tradition and authenticity in every layer.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli<\/a><\/strong>: A healthy and delicious option to vary the menu.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your gratin vegetables with bean and spinach cream!<\/strong><\/h3>\n<p>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.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>follow me on Instagram<\/strong><\/a> to discover more authentic recipes. Leave a comment and share your experiences!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Gratinated vegetables with bean and spinach cream ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13622\">\n<h2 class=\"vrtl-recipe__title\">Gratinated vegetables with bean and spinach cream<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Gratinated vegetables with bean and spinach cream ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Verduras-gratinadas-con-crema-de-alubias-y-espinacas.jpg\"  alt=\"Gratinated vegetables with bean and spinach cream ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>A vegan and comforting recipe that transforms roasted vegetables \u2013 such as leek, carrot, pumpkin, Brussels sprouts, and broccoli \u2013 into a complete dish thanks to a creamy bean and spinach sauce.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">15 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">50 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">510 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">budget-friendly, vegan<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<h4 class=\"vrtl-recipe__group-name\">&lt;strong&gt;For the roasted vegetables&lt;\/strong&gt;<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">leek<\/span> <span class=\"vrtl-recipe__ingredient-note\">white part, sliced into thick rounds<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">large carrot<\/span> <span class=\"vrtl-recipe__ingredient-note\">sliced into \u00bd cm rounds<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">150<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">pumpkin<\/span> <span class=\"vrtl-recipe__ingredient-note\">cut into 2 cm cubes<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">6<\/span> <span class=\"vrtl-recipe__ingredient-name\">Brussels sprouts<\/span> <span class=\"vrtl-recipe__ingredient-note\">halved if large<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Romanesco broccoli<\/span> <span class=\"vrtl-recipe__ingredient-note\">cut into small florets<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span> <span class=\"vrtl-recipe__ingredient-note\">cut in half<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh thyme sprigs<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoons of breadcrumbs<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">2<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoons of extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt and black pepper to taste<\/span><\/li>\n<\/ul>\n<h4 class=\"vrtl-recipe__group-name\">&lt;strong&gt;For the bean and spinach cream&lt;\/strong&gt;<\/h4>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">150<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cooked white beans<\/span> <span class=\"vrtl-recipe__ingredient-note\">drained<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">100<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh spinach<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span> <span class=\"vrtl-recipe__ingredient-note\">cut in half<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">pinch of red pepper flakes<\/span> <span class=\"vrtl-recipe__ingredient-note\">optional<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoon of extra virgin olive oil<\/span> <span class=\"vrtl-recipe__ingredient-note\">+1 tablespoon to finish the cream<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<h4 class=\"vrtl-recipe__group-name\">&lt;strong&gt;Roast the vegetables&lt;\/strong&gt;<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Preheat the oven to 200\u00b0C (top and bottom heat).<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Spread the vegetables on a baking sheet lined with parchment paper.<\/li>\n<li class=\"vrtl-recipe__step\">Sprinkle the breadcrumbs on top and add the other tablespoon of olive oil.<\/li>\n<li class=\"vrtl-recipe__step\">Bake for 25 minutes, stirring halfway through for even browning.<\/li>\n<\/ol>\n<h4 class=\"vrtl-recipe__group-name\">&lt;strong&gt;Prepare the bean and spinach cream&lt;\/strong&gt;<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">In a pan, heat 1 tablespoon of olive oil and add the halved garlic along with the red pepper flakes. Saut\u00e9 over medium-low heat for 1 minute to infuse the oil.<\/li>\n<li class=\"vrtl-recipe__step\">Add the spinach and saut\u00e9 for 2-3 minutes until wilted.<\/li>\n<li class=\"vrtl-recipe__step\">Add the beans and mix everything well. Cook for 2 more minutes.<\/li>\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<\/ol>\n<h4 class=\"vrtl-recipe__group-name\">&lt;strong&gt;Plating&lt;\/strong&gt;<\/h4>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">On a deep plate, spread a layer of the bean and spinach cream.<\/li>\n<li class=\"vrtl-recipe__step\">Place the roasted vegetables with their golden breadcrumb crust on top.<\/li>\n<li class=\"vrtl-recipe__step\">A drizzle of extra virgin olive oil to finish.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<p><strong>Tip<\/strong>: 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.<\/p>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ybg3lCeWdjo\" title=\"Verduras gratinadas con crema de alubias y espinacas\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;t have to be complicated, trust the ragazza! &#x1f343;&#x2728; 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&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;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 &#x23f1; Preparation time: 15 min &#x1f525; 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 \u00bd 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\u00b0C (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. Saut\u00e9 over medium-low heat for 1 minute so the oil becomes aromatic. Add the spinach and saut\u00e9 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 app\u00e9tit! Gratinated vegetables with bean and spinach cream A vegan and comforting recipe that transforms roasted vegetables \u2013 such as leek, carrot, pumpkin, Brussels sprouts, and broccoli \u2013 into a complete dish thanks to a creamy bean and spinach sauce. DishFirst course CuisineItalian Preparation time15 minutes Cooking time10 minutes Total time50 minutes Servings2 Calories510 kcal AuthorMia Villar Raurich Tagsbudget-friendly, vegan Ingredients &lt;strong&gt;For the roasted vegetables&lt;\/strong&gt; 1 leek white part, sliced into thick rounds 1 large carrot sliced into \u00bd 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 &lt;strong&gt;For the bean and spinach cream&lt;\/strong&gt; 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 &lt;strong&gt;Roast the vegetables&lt;\/strong&gt; Preheat the oven to 200\u00b0C (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. &lt;strong&gt;Prepare the bean and spinach cream&lt;\/strong&gt; In a pan, heat 1 tablespoon of olive oil and add the halved garlic along with the red pepper flakes. Saut\u00e9 over medium-low heat for 1 minute to infuse the oil. Add the spinach and saut\u00e9 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. &lt;strong&gt;Plating&lt;\/strong&gt; 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. 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