© J Sainsbury plc 2020
Root vegetable gratin
This unctuous root vegetable gratin is warming, filling and bubbling with melting cheddar. Resist if you think you can
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 tbsp rapeseed oil
- 30 g plain flour
- 350 ml semi-skimmed milk
- 40 g mature Cheddar, grated
- 20 g parmesan, grated
- 1 tsp English mustard
- 200 g parsnips, peeled, halved and sliced on the diagonal
- 200 g carrots, peeled, halved and sliced on the diagonal
- 250 g cooked peeled beetroot, cut into wedges
- 2 leeks, trimmed and thickly sliced
- 100 g fresh white breadcrumbs
- 3 sprigs fresh rosemary, leaves picked, to garnish
Method
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1
Preheat the oven to 200ºC, fan 180ºC, gas 6. Heat the oil in a pan and stir in the flour. Cook for 1 minute before whisking in the milk, a little at a time. Bring to the boil and simmer for 2 minutes before stirring in 3/4 of the Cheddar, 3/4 of the parmesan and the mustard.
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2
Meanwhile, cook the parsnips and carrots in a large pan of boiling water for 8 minutes until just tender, adding 1 of the sliced leeks for the last 3 minutes. Drain and tip into a 1-litre baking dish. Scatter over the beetroot wedges then cover with the cheese sauce.
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3
Sprinkle the breadcrumbs over the gratin, along with the rosemary and the remaining leek and cheeses. Bake in the oven for 15-20 minutes, until golden and bubbling.
