Root Vegetable Gratin with Cheesy Lentil Crumb

Step 1.

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

Step 2.

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.

Step 3.

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

Step 4.

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.

Step 5.

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

Step 6.

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.

Step 7.

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.

Step 8.

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

Notes

For a dairy free version of this root vegetable gratin swap out the cream and parmesan for your favourite dairy free cream and nutritional yeast.

Make it gluten free by replacing the panko for some gluten free breadcrumbs.

For a quicker, even sized cut, use a mandoline or the slicer attachment on your food processor to slice all your vegetables into thin pieces.

If you’re short on time, par cook the parsnip and potato in the cream mixture until almost tender, adding the kumara halfway through. Parboil the beetroot separately in salted water until tender, then layer in the baking dish with the parsnip, potato and kumara. Pour over the cream, sprinkle the lentil mixture over the top and continue with the recipe.