Root Vegetable Gratin

This Christmas, how about making vegetables the centrepiece of your Christmas feast? Better again, how about supporting Irish farmers by including lots of local vegetables, grown organically without the use of any pesticides? We’re kicking off our Christmas series of recipes today with a gorgeous root vegetable gratin. Hearty enough to sustain itself as a main, but it makes for a delicious and nutritious side too. This vegetable-ladened gratin is a rich source of fibre, vitamins, and minerals. The beetroot adds a beautiful pink hue to the finished dish, along with a burst of nutrients including iron, vitamin B6 and magnesium. If you would like to get-ahead for the big day, this gratin also freezes perfectly; simply take it from the oven before adding the cheese, allow to cool fully, before wrapping tightly and freezing in a freezer-proof dish. Then defrost in the fridge overnight the night before cooking, add a layer of cheese and bake for about 20 minutes or until fully cooked through.  

Enjoy!

Nessa x

Root Vegetable Gratin

Ingredients

  • 2 large potatoes
  • 1 large parsnip
  • 1 large beetroot
  • 2 carrots
  • 250ml hot vegetable stock
  • 200ml cream, plant-based or regular
  • Sprig of sage and rosemary, finely chopped
  • Salt and freshly ground pepper
  • 75g parmesan, or vegan alternative, grated

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6.
  2. Wash, peel, and very thinly slice the vegetables. Rinse with water and pat dry with a paper towel. 
  3. Add to a large bowl with the stock, cream, sage, rosemary and some salt and pepper. Stir to combine.
  4. Transfer to a large casserole dish, and bake in the oven for 50 minutes, giving the mixture a stir a couple times during cooking.
  5. Add an even layer of the grated cheese to the gratin and return to the oven for 10-15 minutes until it is bubbling, cooked through and the cheese is bubbling. Serve and enjoy!