Root Vegetable and Swede Gratin with Cashew Bechamel  -VEGAN

Celebrate all the lovely root vegetables in your box this week!

Delicious layers of organic root vegetables – mostly Irish vegetables apart from the sweet potato. This is a real celebration of root vegetables and its delicious as each layer adds a different delicious flavour.

If you have a mandoline it is ideal for slicing the root vegetables. We’ve made this with a vegan bechamel but feel free to use a milk one if you wish. Garnish with toasted hazelnuts and a side of wild garlic pesto pasta for extra deliciousness!!

Lou x


  • For the swede puree: serves 6-8
  • 400g swede (1 small) – cubed
  • 50g butter
  • salt and pepper
  • For the bechamel sauce:
  • 120g cashews
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon lemon juice or cider vinegar
  • salt and pepper
  • 1 cup water (200ml)
  • Root veg:
  • 400g beetroot (6 beets)
  • 500g sweet potato (4 small)
  • 500g celeriac (1 small)
  • 400g potato (4 medium)
  • plus:
  • 2 tablespoons ground almonds
  • olive oil to drizzle
  • Crushed hazelnuts to serve


Step 1: To make the suede puree, steam and boil the cubed swede. Once soft blend with a stick blender or blender with butter, salt and pepper. Set aside.

Step 2: To make the cashew bechamel, pour boiling water over the cashews, leave to soften for 30 minutes. Saute the onion and garlic until translucent and soft. Drain the cashews then blend with the cooked onions and garlic, lemon juice or vinegar, salt and pepper and water.

Step 3: Peel and slice the root veg ideally using a mandoline, the slices should be 1/4 cm thick. Keep each of the vegetable slices separate.

Step 4: Preheat the oven 180ºC. Assemble the gratin add the swede puree to the baking tray first (mine is 13inc x 9inc) , and smooth with a spatula or the back of a spoon. Layer on the beetroot slices, sprinkle with salt and pepper. Layer on the sweet potato and add a layer of the cashew bechamel. Next add the potato, salt, pepper and a drizzle of oil. Add another layer of cashew bechamel and finish with the sliced celeriac, salt, pepper and oil. Cover with a layer of parchment paper, tin foil and bake in the oven for 1 hour.

Step 5: Check its cooked be piercing with a small sharp knife. Leave to cool for at least 30 minutes before slicing. Ideally cook and put in the fridge overnight to slice, heat through and serve the next day.

Amazing: Miso & Tahini Baked Cauliflower with lentils -Vegan

This dish is stunning and tastes absolutely delicious!! It would make an fabulous centrepiece for any meal.

It all begins with lovingly grown sustainable ingredients like this beautiful organic cauliflower as well as the carrots, garlic and leeks. Add some earthy umami flavours finish with mint for freshness and lime for zing – magic!

We think you’ll go back for seconds.

Lou x

Recipe inspired by Niki Webster – Rebel Recipes


1 medium cauliflower, leaves removed.

White miso and tahini paste rub
2 tbsp white miso paste
2 tbsp toasted sesame oil
3 tbsp light tahini
2 tbsp olive oil
1 tbsp maple syrup or honey
2 tbsp light soy sauce

  • For the lentils
    2 leeks chopped
    2 carrots finely chopped
    2 tbsp olive oil
    4 cloves garlic sliced
    1 tbsp smoked paprika
    1 tin puy lentils, 240g drained
  • 500ml litre veg stock
    1 tbsp balsamic vinegar
    1/2 tbsp soy sauce
    a hand full chopped baby spinach
  • salt and pepper to taste

Toppings– highly recommended to finish the dish.
Fresh mint, chopped
Fresh lime wedges

Method: Bake the cauliflower in the oven or the air fryer.

Step 1: If using the oven preheat to 180ºC. To cook the cauliflower; remove the leaves – use them for a chopped salad. Make a cross in the stalk. Boil in a pot of lightly salted water for 7 minutes until just soft. Remove from the water, pat dry with a towel and place on a baking tray. Mix all the miso paste ingredients together and coat the cauliflower. Bake in the oven for 45 minutes. or Air fry @ 160ºC for 10-15 minutes. Ready when its nice and brown all over.

Step 2: To make the lentils; warm a wide pan on a medium heat, add a tablespoon of oil and the leeks and cook for a few minutes, add the carrots, garlic, paprika, small pinch of salt. Pour in the stock and cook for about 5 minutes. Add the drained lentils, simmer

To serve;
Top the lentils with the whole cauliflower, chopped mint and squeeze over the fresh lime.

Irish Root Veg and Feta Frittata

This frittata is so handy to make and works perfectly with gorgeous Irish root veg! You can add just about any cooked veg to your frittata, here we are using delicious turnip and potato thats delicious with spinach and feta. Any left over cooked veg can be used think beetroot, peppers, courgette, carrots, parsnips, broccoli or peas it’s a real #zerowaste hero recipe.

This recipe makes a large frittata that is great for feeding a crowd for lunch, dinner or picnic. The best part is you can have it hot or cold.

Make a root veg with your next veg box.

Lou 🙂

Ingredients: makes 8 big slices

  • 300g cooked turnip/swede, cooled and diced
  • 300g cooked potato, cooled and diced
  • 150g feta
  • 18 eggs
  • zest 1 lemon
  • salt and pepper
  • handful spinach


  • Step 1: Preheat the oven 180ºC and line a baking tin (20cm x 30cm) with parchment paper.
  • Step 2: Scatter the cooked turnip and potato, evenly, over the bottom of the tray.
  • Step 3: Chop the baby spinach roughly and put it on top of the turnip and potato.
  • Step 4: In a bowl whisk the eggs along with a good pinch of salt and pepper. Zest the lemon into the egg and mix well.
  • Step 5: Pour the egg mix over the veg and push any veg sticking up down with a fork.
  • Step 4: Bake in the oven for 30-40 minutes, until cooked through.
  • Serve warm with a salad or cold on a picnic.