Creamy root veg gratin
https://www.coop.co.uk/recipes/creamy-root-veg-gratin
This delicious veggie recipe will be a sure-fire hit
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Feeds
6
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Ready in
2 hours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 33g
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Ingredients
- 100g Co-op unsalted butter
- 1 onion, finely sliced
- 100g Co-op plain flour
- 600ml Co-op semi-skimmed milk
- 125g Co-op British light mature grated Cheddar
- 1 sweet potato, peeled and thinly sliced
- 1 baking potato, peeled and thinly sliced
- 1/2 butternut squash, peeled and thinly sliced
- 1 large parsnip, thinly sliced
- 1 large carrot, thinly sliced
- 100g mixed unsalted nuts, roughly chopped
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Melt 50g of the butter in a medium pan, then add the onion and cook for 8-10 mins
- Lower the heat, add 50g of the flour and cook, stirring, for 2-3 mins
- Increase the heat and add the milk a little at a time, stirring until you have a thick sauce
- Stir through 100g of the Cheddar and season
- Layer the sliced vegetables in a 20cm x 30cm baking dish and pour over the cheese sauce
- Cover with foil and bake for 1 hour
- Chop the remaining butter into pieces then rub into the rest of the flour with your fingertips until the mixture looks like breadcrumbs
- Add the nuts and remaining Cheddar, then toss together|When the gratin has been in the oven for an hour, remove the foil, sprinkle the crumb mixture over the top and bake for another 20 mins, until golden
- Leave to stand for 10 mins, then serve
