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Winter root vegetable gratin

Discover our simple and delicious recipe for winter root vegetable gratin! This comforting winter dish can accompany a roast, leg of lamb, or a slow-cooked meat, for example.

Vegetarian Gratin Public
Course: Side dish
Preparation time: 20 minutes
Cooking time: 60 minutes
Energy: 321 kcal / serving

Instructions

  • 1.   Start this recipe for root vegetable gratin by preparing the breadcrumbs. Blend the toasted bread with peanuts and Parmesan cheese. Set aside. Prepare the béchamel sauce.
  • 2.   Peel all the vegetables, wash them, and cut them into slices of roughly the same size. Save the leftovers for a soup, for example.
  • 3.   Preheat the oven to 180 °C (350 °F). Mix the béchamel sauce with the goat cheese.
  • 4.   In a gratin dish, arrange all the vegetable slices standing up, mixing the colors harmoniously. Pour the béchamel/goat cheese sauce over them. Bake for 50 minutes to 1 hour, until the vegetables are cooked.
  • 5.   10 minutes before the end of cooking, sprinkle the dish with the breadcrumbs and brown. Serve hot.

Ingredients for servings

  • 1 raw red beet
  • 1 golden ball turnip
  • 1 butternut squash
  • 1 sweet potato
  • 20 cl of béchamel sauce
  • 100 g of fresh goat cheese
  • 3 slice of stale bread
  • 30 g of salted peanut
  • 1 tablespoon of grated parmesan

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    321 kcal
    16 %
  • Fat
    12,57 g
    18 %
  • of which saturated
    6,28 g
    31 %
  • Carbohydrates
    29,3 g
    11 %
  • of which sugar
    13,92 g
    15 %
  • Protein
    10,55 g
    21 %
  • Fibers
    8,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference