Truffled Root Vegetable Gratin with Cobnut and Thyme Crumb
My Truffled Root Vegetable Gratin with Cobnut and Thyme Crumb is a showstopping veggie centrepiece or a decadent side dish.
Servings: 8 people
Calories: 486.42kcal
Ingredients
- 4 medium carrots thinly sliced
- 3 medium potatoes peeled and thinly sliced
- 2 small parsnips peeled and sliced
- 1 small celeriac peeled and sliced
- 50 g butter
- 2 cloves garlic minced
- 200 g Emmental or mild, vegan cheese, grated
- 300 ml milk or soy milk
- 300 ml single cream or plant based alternative such as Elmlea plant
- 1 tablespoon truffle oil
- 3 tablespoon breadcrumbs
- 50 g cobnuts or hazelnuts, chopped
- 2 tablespoon parmesan or vegan parmesan
- 1 small truffle
- 2 sprigs thyme leaves only
Instructions
- Preheat the oven to 190C / 375F / gas mark 5.
- In the bottom of a medium size baking dish or pie tin, layer the thinly sliced vegetables, adding the butter, garlic and cheese in between each layer.
- Mix together the milk, cream and truffle oil in a jug and then carefully pour over the vegetables making sure it gets between all of the gaps and all of the vegetables are covered.
- Combine the breadcrumbs, chopped cobnuts and parmesan then sprinkle over the dish.
- Bake in the centre of the oven for 45 minutes or until the vegetables are all cooked and the top is crisp and golden.
- Serve with truffle shavings and a sprinkling of thyme.
Nutrition
Calories: 486.42kcal | Carbohydrates: 39.72g | Protein: 14.31g | Fat: 31.5g | Saturated Fat: 14.35g | Polyunsaturated Fat: 2.94g | Monounsaturated Fat: 12.44g | Cholesterol: 69.22mg | Sodium: 294.44mg | Potassium: 986.24mg | Fiber: 6.8g | Sugar: 8.01g | Vitamin A: 5991.57IU | Vitamin C: 31.89mg | Calcium: 367.59mg | Iron: 2.14mg