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Root Vegetable Gratin

This is a stunning side dish for any festive meal and the colours and earthy flavours make it really impressive. I also like it with just a green salad and perhaps some warm, crusty bread.

Method

Pre-heat the oven to 160°C.

Using a mandolin, thinly slice all the vegetables and place in a large mixing bowl. If you don’t have a mandolin carefully use a sharp knife but make sure the slices are paper thin.

Pour over the cream and season generously with salt and pepper. Butter an oven proof baking dish with half the butter and evenly layer up the vegetables.

Pour over the cream left in the bowl, scatter over the sage leaves, dot with the remaining butter and cover with a piece of baking parchment pressing down so that the paper comes into contact with the vegetables.

Cover the dish with foil and place the dish in a large roasting pan.

Pour enough hot water into the pan to come half-way up the side of the baking dish and carefully transfer to the oven.

Cook for 1 hour and then turn the oven up to 180° remove the parchment and foil and bake for a further 20 minutes to brown the top. Allow to rest for 10 minutes before serving.

Ingredients

3 medium beetroot, peeled


½ celeriac, peeled


2 sweet potatoes, peeled


2 parsnips, peeled


200 ml plant based cream


50 grams vegan butter


Salt and pepper


A small bunch of sage, leaves picked from the stalks


Serves: serves 6-8


Dietaries: Vegan, GF

Method

Pre-heat the oven to 160°C.

Using a mandolin, thinly slice all the vegetables and place in a large mixing bowl. If you don’t have a mandolin carefully use a sharp knife but make sure the slices are paper thin.

Pour over the cream and season generously with salt and pepper. Butter an oven proof baking dish with half the butter and evenly layer up the vegetables.

Pour over the cream left in the bowl, scatter over the sage leaves, dot with the remaining butter and cover with a piece of baking parchment pressing down so that the paper comes into contact with the vegetables.

Cover the dish with foil and place the dish in a large roasting pan.

Pour enough hot water into the pan to come half-way up the side of the baking dish and carefully transfer to the oven.

Cook for 1 hour and then turn the oven up to 180° remove the parchment and foil and bake for a further 20 minutes to brown the top. Allow to rest for 10 minutes before serving.

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