Root vegetable gratin

Name: Root vegetable gratin
Prep time: 45 min
Total time: 105 min
Yield: 4
Ingredients: 2 dl single cream for sauces; 2 eggs; 130 g grated Gruyère; 1 tsp salt; a little pepper; 250 g parsnips; 250 g sweet potatoes; 200 g waxy potatoes; 1 onion; 2 tbsp olive oil; 200 g raw beetroots; 2 sprigs rosemary; 2 tbsp balsamic vinegar

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

2 dl single cream for sauces

2 eggs

130 g grated Gruyère

½ tsp salt

a little pepper

Vegetables

250 g parsnips, cut into approx. 2 mm slices

250 g sweet potatoes, cut into approx. 2 mm slices

200 g waxy potatoes, cut into approx. 2 mm slices

1 onion, cut into rings

2 tbsp olive oil

½ tsp salt

200 g raw beetroots, cut into approx. 2 mm slices

2 sprigs rosemary, needles removed

To bake

2 tbsp balsamic vinegar (e.g. Vecchio)

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How it's done

Sauce

Whisk together the single cream, eggs and cheese, season. Pour the sauce into the prepared dish.

Vegetables

Mix the parsnips with all the other ingredients up to and including the onions and 1½ tbsp of olive oil, season with salt. Mix the beetroot and remaining oil in a second bowl. Layer the vegetables alternately in the sauce. Place the rosemary in amongst the vegetables.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove and leave to stand for approx. 5 mins. Drizzle with the balsamic.

How-tos

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4 people

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