Spicy Root Vegetable Gratin Recipe
This subtly spiced vegetable gratin is substantial enoug to serve on its own.
Serves 4
Spicy Root Vegetable Gratin Ingredients:
2 sweet potatoes (total weight of about 275g)
2 large potatoes (total weight of about 450g)
1 tsp curry powder
175g celeriac
1 tbsp unsalted sweet butter
2/3 cup milk
1 tsp ground turmeric
3 chopped shallots
1 tsp chilli powder (mild)
1/2 tsp ground coriander
2/3 cup single cream (light)
salt
ground black pepper
fresh flat leaf parsley to garnish (chopped)
Spicy Root Vegetable Gratin Cooking Instructions:
1. Slice the potatoes, sweet potatoes and celeric thinly then place the slices in a bowl of cold water to prevent discoloration. Set aside.
2. Preheat the oven to 180 Degrees Celcius. In a heavy pan, heat up half of the butter. Add the curry powder, turmeric and coriander. Stir in the chilli powder and cook for 2 minutes. Put aside to cool a bit.
3. Drain the slices of vegetables and pat them dry with paper towel. Place in a bowl and then add the spice mixture and the shallots. Mix well.
4. In a gratin dish, arrange the vegetables. Add salt and pepper to each layer. Mix the cream and milk together and then pour in the mixture over the vegetables. Sprinkle the remaining chilli powder on top.
5. Cover with baking parchment and bake for 45 minutes. Remove the cover and dot with the remaining butter. Bake for another 50 minutes until the top is golden. Garnish with chopped fresh parsley and serve.
