Easy Recipe: Yummy Healthy Root Vegetable Gratin

Healthy Root Vegetable Gratin. Pour the broth over and around the vegetables. Top tip for making Root vegetable gratin Serve your warming gratin with some freshly steamed kale, rich in iron, antioxidants and vitamin C, to keep you healthy throughout the chilly winter.

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Mix the beetroot and remaining oil in a second bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Add the squash, potatoes, celery root, and leeks to the prepared dish.

Place the sliced vegetables in a large bowl, and season generously with salt and pepper.

In a small saucepan, combine the cream, rosemary, flour and seasoned salt.

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This creamy broccoli-and-cauliflower casserole is a hassle-free side dish that just about everyone loves. Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Drizzle the remaining olive oil over the top of the gratin and bake.

Pour into prepared baking dish and stir to coat vegetables with broth mixture. In a small saucepan over low heat, combine the cream, crème fraîche or sour cream, and milk and heat until the crème fraîche has melted into the cream. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.

Repeat twice, making the top layer as neat and tidy as you can. Bring a large pot of generously salted water to a boil. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.

Pour the broth over and around the vegetables. Bring a large pot of generously salted water to a boil. Mix the beetroot and remaining oil in a second bowl.

Meanwhile, in large bowl, toss all. Arrange a layer of sweet potatoes on top, then a layer of celery root. Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables.

Add the garlic and cook for one minute. Remove from the heat; pour over vegetables. Bring a large pot of generously salted water to a boil.

This creamy broccoli-and-cauliflower casserole is a hassle-free side dish that just about everyone loves. Add the squash, potatoes, celery root, and leeks to the prepared dish. Place all the root vegetable slices in a large bowl and toss gently to combine.

Add the thyme, and toss together. Place all the root vegetable slices in a large bowl and toss gently to combine. Pour the broth over and around the vegetables.

Repeat twice, making the top layer as neat and tidy as you can. Mix the beetroot and remaining oil in a second bowl. Pour the cheese sauce over the top and top with the breadcrumb mixture.

Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Pour half of the cream mixture over the celery root, and sprinkle half of the cheese, thyme and parsley on top.