Root Vegetable Gratin

Root Vegetable Gratin 

This hearty dish is so tasty with lots of vegetables and you can even add a drop of white wine to make it more of a treat.

Ingredients

• A small knob of Flora Vegan butter

• Any root vegetables e.g. Potatoes, carrots, parsnips, swede etc.

• 1 onion (white or red)

• 1 clove of garlic.

• 1tbsp of a chopped wintery herb, a combination of rosemary and sage works well.#

• Half a glass of white wine. (optional) 

• 175ml of vegetable stock.

• Salt and Pepper.

The How to Bit

1. Preheat oven to 200°C/390°F/Fan 180°C/Gas Mark 5.

2. Take a medium-sized, ovenproof dish and rub some of the butter inside to prevent the final dish sticking.

3. Thinly slice your root vegetables, onion, and garlic. Try using a food processor with a slicer attachment or a mandolin slicer 

4. Build up your first layer of vegetables and onion in the bottom of the buttered dish. Once your first layer is complete, sprinkle some of your garlic and herbs on top of the layer. Season with the salt and pepper.

5. Add another layer of vegetables and onion and repeat as above. Keep repeating this process till you have run out of vegetables or the dish is almost full to the top.

6. Slowly pour your wine and stock into the filled dish. Wait until the liquid settles before adding more. You don’t want to have your vegetables swimming in liquid so when you can see the liquid about halfway up the dish, stop pouring.

Carefully put your dish into the oven for about 15 minutes or until golden brown. Check with a knife if you’re unsure.

Serve with Steamed Kale or Green beans with Pinenuts