Incredible Root Vegetable Bake

Incredible Root Vegetable Bake

Incredible Root Vegetable Bake

Incredible Root Vegetable Bake

Incredible Root Vegetable Bake

Course Main Course

Ingredients
  

  • 3 large (600g) beetroots
  • 6 large (2kg) brushed potatoes, peeled, ends trimmed
  • 2 large (1kg) sweet potatoes, peeled, ends trimmed
  • 400 ml creme fraiche
  • 2/3 cup (160ml) vegetable stock
  • 1 cup (80g) grated Parmesan cheese
  • 1/2 cup (60g) grated Gruyere cheese
  • 2 tbsp finely chopped thyme leaves
  • 3 garlic cloves, finely chopped
  • 1 tbsp Dijon mustard
  • 1/4 cup Red-veined sorrel leaves (or other baby herb)
  • salt and pepper, to taste

Instructions
 

  • Set oven to 100°C, full steam (100%). Steam whole beetroots ina perforated tray for 30 minutes or until tender. Meanwhile, slicepotatoes and sweet potatoes to 3-4mm thick. Once the steamedbeetroots are cool to touch, peel then slice at the same thickness aspotatoes. Transfer each vegetable to its own medium-sized bowl(you’ll have 3 bowls).
  • Set oven to 200°C on True Fan Cooking.
  • Lightly grease a 12-cup/3-litre capacity oven dish (30x30cm square).
  • In a large mixing bowl, add the remaining ingredients, except thebaby herbs, and whisk to combine. Season with salt and pepper.
  • Divide creamy mixture between the three vegetable bowls. Use yourhands to ensure vegetable slices are well coated with cream mixturethen transfer all the coated vegetables to the prepared oven dish.Pour any remaining cream over vegetables. Season with extra salt andpepper. Bake for 45 minutes. Stand for 5 minutes to set, then servesprinkled with fresh baby herbs.
Keyword Incredible Root Vegetable Bake, winning appliances
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