Root Veggie Gratin with Blue Cheese
TM6 TM5 TM31

Root Veggie Gratin with Blue Cheese

4.5 (6 ratings)

Ingredients

  • 2 garlic cloves
  • 80 g shallot, halved
  • 20 g olive oil
  • 250 g water
  • 1 Tbsp vegetable stock paste, homemade
    or ½ vegetable stock cube (for 0.5 l), crumbled
  • 150 g blue cheese, (eg. Gorgonzole, Roquefort), cut in pieces
  • 30 g plain flour
  • 50 g unsalted butter, cut in pieces
  • 80 g double cream
  • 1 tsp ground white pepper
  • 2 pinches ground nutmeg
  • 400 g waxy potatoes, peeled, thinly sliced (approx. 2-3 mm)
  • 400 g parsnips, peeled, thinly sliced (approx. 2-3 mm)
  • 400 g sweet potatoes, peeled, thinly sliced (approx. 2-3 mm)
  • 50 g walnut halves
  • 2 Tbsp honey

Nutrition
per 1 portion
Calories
3305.3 kJ / 790 kcal
Protein
17.8 g
Carbohydrates
90.5 g
Fat
42.3 g
Saturated Fat
19.8 g
Fibre
14.3 g
Sodium
0.6 mg

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