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Root vegetable gratin
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 479
  • Fat about 32g
  • Carbohydrates about 28g
  • Protein about 16g
This is needed
This is needed for 4 people
Sauce
  • 2 dl single cream for sauces
  • 2 egg
  • 130 g grated Gruyère
  • 0.5 tsp salt
  • a little pepper
Vegetables
  • 250 g parsnips, cut into approx. 2 mm slices
  • 200 g waxy potatoes, cut into approx. 2 mm slices
  • 250 g sweet potato, cut into approx. 2 mm slices
  • 1 onions, cut into rings
  • 2 tbsp olive oil
  • 2 sprigs rosemary, needles removed
  • 0.5 tsp salt
  • 200 g raw beetroots, cut into approx. 2 mm slices
To bake
  • 2 tbsp balsamic vinegar (e.g. Vecchio)
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Sauce
Whisk together the single cream, eggs and cheese, season. Pour the sauce into the prepared dish.
Vegetables
Mix the parsnips with all the other ingredients up to and including the onions and 1½ tbsp of olive oil, season with salt. Mix the beetroot and remaining oil in a second bowl. Layer the vegetables alternately in the sauce. Place the rosemary in amongst the vegetables.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove and leave to stand for approx. 5 mins. Drizzle with the balsamic.
How-tos

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