Big on Quality, Lidl on Price
Root Vegetable Gratin

The recipe was added to the favourites.

Show favourites

The recipe was removed from the favourites.

Show favourites

An error occurred. Please try again.

Ingredients

250 g g Beetroots Beetroot
(cooked)
30 g g Butter Butter
200 g g Carrots Carrot
(peeled and sliced )
1 tsp tsp Dijon Mustard Dijon Mustard
2 Leek Leek
(sliced)
350 ml ml Milk Milk
20 g g Parmesan Parmesan
(grated)
200 g g Parsnip Parsnip
(peeled and sliced )
40 g g Cheese Cheese
30 g g Flour Flour
3 sprigs sprig Rosemary Rosemary
100 g g Breadcrumbs Breadcrumbs

Root Vegetable Gratin

This recipe was liked

This recipe was disliked

An error occurred. Please try again.

30 min
(5)

Method

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2 Melt the butter in a saucepan over a medium-high heat. Whisk in the flour and keep whisking for one minute. Whisk in the milk, a little at a time.

3 Bring to the boil, then reduce the heat a little and simmer for two minutes. Stir in the mustard along with three-quarters each of the Cheddar and Parmesan.

4 Meanwhile, cook the parsnips and carrots in a large pan of salted boiling water for 7-8 minutes until just tender, adding the leeks for the last three minutes. Drain the vegetables well, then tip them into a large baking dish. Scatter over the beetroot and rosemary, then pour the cheese sauce over everything.

5 Sprinkle the breadcrumbs over the gratin, along with the remaining cheeses. Bake in the oven for 18-20 minutes until the breadcrumbs are golden and the sauce is bubbling around the edges.

Diet

Fat10,6 g Carbonhydrates55,1 g Protein14 g kCal365