Annie Bell's Gratin Of Earthy Vegetables
Over a year ago
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Ingredients
- 600g swede
- 600g turnips
- 50g unsalted butter, melted
- 1 clove garlic, peeled and finely chopped
- 1 tbsp thyme leaves
- sea salt and black pepper
- 4tbsp double cream
- 150g comte, beaufort or gruyere
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Description
Creamily, dreamily satisfying.
Method
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1
1. Preheat the oven to 200C/180C fan/400F/gas 6. Have ready a 20cm x 30cm gratin or shallow ovenproof dish (or equivalent).
2. Trim and cut the skin off the vegetables. Halve, quarter them or cut into thick wedges depending on their size and slice as finely as possible either by hand or using the slicing attachment on a food processor.
3. Toss the sliced vegetables in a bowl with the melted butter, garlic, half the thyme and seasoning. Tip them into the ovenproof dish or and press down with your hands so they are as evenly layered as possible. Cover tightly with foil and bake for 50 minutes until tender when pierced with a knife.
4. Turn the oven up to 220C/200C fan/425F/gas 7. Drizzle the cream over the vegetables and scatter over the cheese and remaining thyme. Return the gratin to the oven for 10-15 minutes until the cheese is golden and bubbling.
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