Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Show allSweet Potato and Spinach Curry with Cauliflower Rice
40min
Baby-friendly Delicious Coconut Dhal
30min
Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
40min
Vegetable Biryani
50 Min
Spinach, Tomato and Goat's Cheese Quiche
1h
Coconut and Spinach Dahl
50 Min
Quinoa Salad
35min
Mini Falafel with Beetroot Houmous
20p
Spanakopita
2h 10min
Roasted Cauliflower Soup with Chilli and Garlic Oil
1h 20min
Chickpea and Tomato Rogan Josh
25 min
Quick Falafel
30min