Recipes
Colourful root vegetable gratin
Season :Winter
Servings :6 as a side
Diet :Vegetarian, gluten free
Time :2 hours (mostly oven time)
Difficulty :Medium
This is such a pretty oven dish! Great for your Christmas dinner as a side dish next to the turkey or a lovely roast meat. You do need a mandolin or food processor for this recipe.
INGREDIENTS
- 3 beetroots
- 2 purple sweet potatoes
- 3 orange sweet potatoes
- 2 parsnips
- 400 ml. of cream
- 100 gr. of parmesan
- 2 crushed cloves of garlic
- Handful of thyme
- Few bay leaves
- Salt and pepper
PREPARATION
- Preheat the oven at 200C. Peel the root vegetables and slice finely on a mandolin or in a food processor.
- Mix the rest of the ingredients (apart from the bay leaves and fleur the sel) together. Divide the beetroot, purple and orange sweet potatoes and parsnips over different bowls. Add a few tablespoons of the cream mixture to root vegetables and lay them neatly in an oven dish.
- Poor the rest of the cream mixture evenly over the vegetables, add the bay leaves and cover the oven dish with tin foil.
- Bake for around 75 minutes and remove the foil to bake for another 10 minutes. Sprinkle over the fleur the sel and serve hot!
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