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and Beets Recipe

and Beets Recipe
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★★★★★

5 from 19 reviews

A comforting and colorful Root Vegetable Gratin featuring layers of sweet potatoes, parsnips, and beets baked in a creamy garlic and nutmeg sauce, topped with crumbled feta and Parmesan cheese for a rich, flavorful finish. Perfect as a hearty side dish or a vegetarian main.

Ingredients

Scale

Root Vegetables

  • 2 medium sweet potatoes, peeled and thinly sliced
  • 2 parsnips, peeled and thinly sliced
  • 2 medium beets, peeled and thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme

Creamy Gratin Sauce

  • 1 cup cooking cream
  • 2 cloves garlic, finely minced
  • ½ tsp nutmeg
  • Salt and black pepper to taste

Topping

  • 120 g feta cheese, crumbled
  • ¼ cup grated Parmesan cheese
  • Fresh thyme or parsley, for garnish

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 190°C (375°F) and lightly grease a baking dish with olive oil to prevent sticking.
  2. Toss Vegetables: In a large bowl, combine the thinly sliced sweet potatoes, parsnips, and beets with olive oil, salt, black pepper, and dried thyme, ensuring each slice is well coated for flavor.
  3. Make Cream Sauce: In a separate bowl, whisk together the cooking cream, minced garlic, nutmeg, and season with salt and black pepper to taste.
  4. Layer Vegetables and Sauce: Arrange a layer of sweet potatoes in the greased baking dish, then add parsnips and beets. Spoon some of the cream sauce evenly over the vegetables. Repeat layering with remaining vegetables and sauce, finishing with a creamy layer on top.
  5. Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes, allowing the vegetables to soften and flavors to meld.
  6. Add Cheese and Bake Uncovered: Remove the foil, sprinkle the crumbled feta and grated Parmesan evenly on top, then return the dish to the oven uncovered. Bake for an additional 20 to 25 minutes until the vegetables are tender and the cheese topping is golden and bubbling.
  7. Rest and Garnish: Allow the gratin to rest for 10 minutes before serving to set. Garnish with fresh thyme or parsley if desired for a fresh, herbal note.

Notes

  • To save prep time, use a mandoline slicer to thinly slice the root vegetables evenly.
  • For a richer flavor, substitute cooking cream with heavy cream.
  • This gratin can be prepared ahead of time and baked just before serving.
  • To make it gluten-free, ensure all cheese and cream ingredients are gluten-free certified.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: root vegetable gratin, sweet potato gratin, baked beets, parsnip bake, vegetarian gratin, creamy vegetable casserole

Find it online: https://maicook.com/and-beets-recipe-2/