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Root Veg Gratin

A pleasant, simple way to use root veg as a meal in their own right. Looks tasty too.

Winter is here - again. This simple-yet-tasty dish is another winter warmer. A vegetarian delight. The root veg in this can be swapped out/added to with any root veg of your heart's desire.

INGREDIENTS

parsnip

celeriac

potatoes

pepper

sage

thyme

cayenne

cheese - I'm using Gouda - but whatever floats your cheesy boat

breadcrumbs

Béchamel

flour

milk

butter

nutmeg

garlic

Watch the video


METHOD

  • Scrub, trim and quarter the celeriac. Then peel the quarters and slice thickly

  • Scrub, top & tail the parsnips and cut into thick coins

  • Cut the potatoes into thick coins

  • Oil a casserole dish and assemble your root veg in layers; one veg to each layer

  • Sprinkle the pepper, sage & thyme over each layer

  • Sprinkle a touch of salt over one of the layers

  • And a bit of oil on one of the later layers

  • Put some oil and cayenne on the final layer

Béchamel

  • Melt a big spoonful of butter

  • Add an equal amount of flour and whisk to a paste

  • Add a splash of milk and whisk till it becomes pasty - a roux (I must do a Béchamel short and just link to it)

  • Keep adding the milk in small amounts and whisking - you can add greater quantities of milk as you go

  • Cook gently for about 20 minutes, till it thickens - how thick is up to you.

  • Finely slice the garlic and add that and pepper & nutmeg to the sauce

  • Pour the sauce over the veg

  • Layer the cheese over the veg, then add a final layer of breadcrumbs

  • Add some spice to the layer - I like garlic salt, paprika and cayenne - but go mad

  • Drizzle with oil or dot with butter

  • 180ºC for 40 minutes

#lockdownrecipes #lockdowncooking #gratin #casserole #dinnertime #vegetarian

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