Winter veg tian
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 3 medium (about 400g) beetrootspeeled
- 3 medium (about 400g) golden beetrootspeeled
- 3 medium (about 400g) candy beetrootspeeled
- 250g swedepeeled
- 250g celeriacpeeled
- 50g butterdiced
- 4 cloves garlicthinly sliced
- ½ a small bunch thymeleaves stripped
- 100ml chicken stock
- 4 tbsp double cream
- 50g parmesanfinely grated
Nutrition: per serving
- kcal261
- fat15.3g
- saturates9.3g
- carbs18.3g
- sugars16.3g
- fibre8.8g
- protein8.2g
- salt0.8g
Method
step 1
Use a mandolin or a sharp knife to cut the beetroots into 5mm slices. Cut the swede and celeriac into similar-sized pieces.
step 2
Heat the oven to 190C/fan 170C/gas 5. Use a little of the butter to coat the inside of a round, shallow 30cm casserole. Around the outside of the dish, arrange the veg slices, upright, in a circle, alternating the types and colours, and tucking slices of garlic and pieces of thyme between the slices with lots of seasoning.
step 3
Repeat, making smaller circles within, until the dish is full. Dot the top with butter, pour over the stock and seal tightly with foil. Bake for 45 minutes until the veg is tender to the point of a knife. Remove the foil, drizzle over the cream, sprinkle over the parmesan and bake for a further 30 minutes until the top is crisp.
