for 4 person

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 sprig	rosemary, needles removed

To bake

2 tbsp

balsamic vinegar (e.g. Vecchio)

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.

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