Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Beetroot and potato boulangere
Every roast dinner needs a spectacular side like this colourful beetroot and potato boulangere. Thin layers of vegetables are baked in rich stock and flavoured with thyme leaves to make a satisfying vegan and gluten-free dish. It may take a bit of time to slice and peel the vegetables, but it's worth every bit of effort
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Ready in 1 hour 50 minutes
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Cooking time 1 hour 25 minutes
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Prep time 25 minutes
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Serves 6
One of your 5 a day
Ingredients
- 2 tbsp sunflower oil, plus a little extra to grease
- 450g floury potatoes, peeled and thinly sliced
- 4 large garlic cloves, lightly bashed
- 450g large raw beetroots, peeled and thinly sliced
- 3 sprigs thyme, leaves picked
- 300ml vegetable stock
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Divide the oil between two large, heavy-based frying pans. Add the potatoes and garlic cloves to one and the beetroot to the other and fry gently over a medium heat for 5-7 minutes until everything begins to soften. Remove the garlic cloves and season to taste.
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2
In a lightly oiled 22cm round ovenproof dish, layer the potatoes and beetroot in sections alternatively with their sides facing upwards. Make sure the veg are tightly packed into the dish. Nestle the garlic cloves in, sprinkle over the thyme and pour over the stock. Bake for 1 hour to 1 hour 15 minutes or until the vegetables are tender and the top is a nice golden crisp brown.
