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Root Veg Gratin

Root Veg Gratin

serves 2-4
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
572 kcal
Protein
: 
8.5g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Hazelnuts
  • Nuts
  • Cereals containing gluten
  • Wheat
  • Milk
Serving amount

2 unit(s)

Garlic

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Carrot

2 unit(s)

Parsnip

1 sachet(s)

Vegetable Stock

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2395 kJ
Energy (kcal)572 kcal
Fat30.7 g
of which saturates12.9 g
Carbohydrate62.6 g
of which sugars19.5 g
Dietary Fiber8.8 g
Protein8.5 g
Salt1.8 g
Potassium726 mg
Calcium73.6 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Oven dish
•Grater
•Peeler
•Colander

Cooking steps

Boil the Veg
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Boil a large pot of salted water for the veg.
  • Peel and trim the carrot and parsnip, then slice into 1cm thick rounds.
  • When boiling, add the carrot and parsnip to the water and simmer until fork tender, 10-15 mins.
  • Once cooked, reserve 100ml of cooking water, then drain in a colander and set aside.
Stir the Sauce
2
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the hazelnuts, then pop into a bowl with breadcrumbs, half the cheese and 1 tbsp oil. Season with salt and pepper then stir to combine.
  • Place a pan over medium heat with a drizzle of oil.
  • Fry the garlic until fragrant, 30 secs.
  • Mix in creme fraiche, stock and reserved cooking water. Bring to the boil, then remove the pan from the heat. Stir in remaining cheese and season to taste with salt and pepper.
Bake Until Bubbling
3
  • Pop the cooked parsnips and carrots into a small oven dish. 
  • Pour over the creamy sauce and sprinkle over the hazelnut breadcrumb mixture.
  • Bake in your oven until golden brown and bubbly, 15-20 mins.
  • Allow to rest for 10-20 mins before serving.
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