“At a Caribbean food dinner recently I served this as well as the Butternut Risotto for my vegetarian guests. They loved it and unforunately, we had none leftover to go with the jerk chicken we had plenty of! I love these gratin as a veggie side dish for almost anything I make, including crab cakes. Nice to have stored in the fridge for the days I don't want to make fresh veg.”
“First two. Some type of seasoning that we cannot identify taste bitter. Other four we chopped up, added basil, a tiny bit of garlic and a couple of plain scrmbled eggs and hd them for breakfast. The were pretty good.”
