This is a quick and easy way to make the most of your basic root vegetables. It works well as both a side accompaniment to a meat dish and also in larger portions as a warming and filling main dish. A healthier alternative to potato dauphinoise and a great way to get to kids to eat their vegetables.
Ingredients
- A small knob of 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.
- 175ml of either vegetable or chicken stock.
- Some grated Parmesan to finish.
- Salt and Pepper.
Method
Pre-heat oven to 200°C/390°F/Fan 180°C/Gas Mark 5.
Take a medium size, ovenproof dish and rub some of the butter inside to prevent the final dish sticking.
Thinly slice you root vegetables, onion and garlic. Try using a food processer with a slicer attachment or a mandolin slicer (be careful!)
Build up you 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.
Add another layer of vegetable 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.
Slowly pour you 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 half way up the dish, stop pouring.
Sprinkle your grated parmesan over the top layer, season well and if you have any spare butter, put a few small pieces over the top to help it go golden when cooking.
Carefully put your dish into the oven for about 10 mins or until golden brown. Check with a knife if you’re unsure.
Top tip for making Root vegetable gratin
Serve your warming gratin with some freshly steamed kale, rich in iron, antioxidants and vitamin C, to keep you healthy throughout the chilly winter.
