Recipes

ROOT VEGETABLE GRATIN WITH CHEESY LENTIL CRUMB

Posted On: 2025-07-11 12:55:13

Ingredients:

Root Vegetable Gratin:

1 Tbsp Olive Oil

1 small onion, finely diced

3 cloves garlic, crushed

1 tsp nutmeg

1 cup cream or dairy free cream of your choice

1 medium orange kumara, peeled and thinly sliced

2 medium parsnip, peeled and thinly sliced

2 small potatoes, peeled and thinly sliced

2 small beetroot, peeled and thinly sliced

Cheesy Lentil Crumb:

150g Lentils, drained and rinsed

¼ cup grated parmesan or nutritional yeast

¼ cup panko breadcrumbs

1 ½ Tbsp fresh thyme leaves

2 Tbsp Hemp Seeds

2 Tbsp Olive Oil

Garnish:

Freshly chopped chives

Directions:

Preheat the oven to 180°C fan bake and grease a medium baking dish.

Start with the gratin sauce. Heat a medium saucepan to medium-high heat. Add the extra virgin olive oil and cook the onion and garlic until softened.

Add the nutmeg and cream and season with salt and pepper. Bring to a simmer, then remove from the heat.

Arrange the kumara, parsnip, potato and beetroot in the baking dish, standing the vegetables on their side to fill the dish. Gently pour the cream mixture over the top.

Cover the dish with foil and place in the oven to bake for 1 hour or until the vegetables are almost tender.

Meanwhile, pat the lentils dry with a paper towel and combine in a small bowl with the parmesan, panko, thyme, hemp seeds and extra virgin olive oil.

Once the vegetables are almost tender, remove the foil and sprinkle the lentil mixture over the top. Return to the oven to cook for a further 25-30 minutes or until the vegetables are tender and the top is crispy and golden brown.

Let sit for 10 minutes, then garnish with freshly chopped chives before serving.

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