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Taste Buds Root Vegetable Layer Bake with Leeks, Cannellini Beans & Beetroot

Posted by
We Make Magazines
Posted on
26 Apr 2021
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Makes4 Servings
Cook Time1 hr 20 mins
Ingredients
 Half a celeriac
 1 Large sweet potato
 Half a swede
 25 g Butter
 225 ml Double cream
 250 ml Milk
 100 g Crème fraîche
 125 g Cheddar, grated
 5 Beetroot, cooked and sliced 2cm thick
 400 g Cannellini beans
 Few sprigs of fresh thyme
 Breadcrumbs for topping
 Salt and pepper, to season
Method
1

Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. In a bowl, whisk the double cream, milk and crème fraîche together. Season with salt and pepper. Set aside.

2

Peel the celeriac, sweet potato and swede. Slice about 1cm thick. Butter a gratin dish and arrange the root vegetables, seasoning each layer and adding a good handful of cheese before adding the next layer of vegetables. Pour over the cream mixture and sprinkle with any remaining cheese. Cook the gratin for 45-55 minutes until golden brown.

3

Meanwhile, slice the leeks and wash to remove any grit. Heat a little oil in a frying pan and gently cook the leeks for 3-4 minutes until soft. Strip the leaves from the thyme sprigs and add to the leeks, season with salt and pepper. Drain the cannellini beans and add to the leeks. Taste and adjust the seasoning if needed.

4

Once the gratin is bubbling away, remove from the oven and scatter over the leek and bean mix. Top with slices of cooked beetroot and scatter over the breadcrumbs. Bake for 25-30 minutes.

Ingredients

Ingredients
 Half a celeriac
 1 Large sweet potato
 Half a swede
 25 g Butter
 225 ml Double cream
 250 ml Milk
 100 g Crème fraîche
 125 g Cheddar, grated
 5 Beetroot, cooked and sliced 2cm thick
 400 g Cannellini beans
 Few sprigs of fresh thyme
 Breadcrumbs for topping
 Salt and pepper, to season

Directions

Method
1

Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. In a bowl, whisk the double cream, milk and crème fraîche together. Season with salt and pepper. Set aside.

2

Peel the celeriac, sweet potato and swede. Slice about 1cm thick. Butter a gratin dish and arrange the root vegetables, seasoning each layer and adding a good handful of cheese before adding the next layer of vegetables. Pour over the cream mixture and sprinkle with any remaining cheese. Cook the gratin for 45-55 minutes until golden brown.

3

Meanwhile, slice the leeks and wash to remove any grit. Heat a little oil in a frying pan and gently cook the leeks for 3-4 minutes until soft. Strip the leaves from the thyme sprigs and add to the leeks, season with salt and pepper. Drain the cannellini beans and add to the leeks. Taste and adjust the seasoning if needed.

4

Once the gratin is bubbling away, remove from the oven and scatter over the leek and bean mix. Top with slices of cooked beetroot and scatter over the breadcrumbs. Bake for 25-30 minutes.

Taste Buds Root Vegetable Layer Bake with Leeks, Cannellini Beans & Beetroot
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