Winter Root Vegetable Gratin

Servings: Makes: 4 - 6 servings

Nutritional Information:

Nutrition (per serving)

Calories 119 Fat 7.6g Saturates 1.5g Sugars 4.6g Salt 0.4g Protein 4.0g

 


Ingredients

Method

1

Preheat the oven to 180°C (Gas Mark 4, 350°F).

2

Put the coconut butter in a large saucepan over medium heat. Add the herbs, celery and onion, and sauté for a few minutes. Pour over the stock and cook for a little while longer.

3

Layer the sliced root veg in the prepared casserole dish – I tend to mix and match the vegetables in a layer – and, between each layer, add a layer of the cooked onions and celery, removing the bay leaves. Pile the layers up high as the casserole shrinks as it cooks, season with black pepper and pour over the remaining stock – you may not need all the stock but there should be enough to steam through the veg, bearing in mind that it will evaporate during cooking.

4

Put the dish on top of a baking sheet in case of spillages and bake in the preheated oven for 45 minutes, or until the veg is cooked.

5

To make the topping, blend all the ingredients in a high-powered blender with 6 tablespoons of water. The mixture should be smooth. If it seems too thick add a little more water. It should have the consistency of a creamy white sauce or béchamel.

6

Remove the casserole dish from the oven and spread the topping over the cooked vegetables. Return to the oven and bake for another 10 minutes, or until golden.

7

Sprinkle with almonds immediately before serving.

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