Winter root vegetable gratin with seed and nut topping
This is a fabulously comforting dish for cooler nights - sliced sweet potato, pumpkin, fennel, carrots (we know they're not all strictly root vegetables but they all have a sort of rooty vibe), baked with cream, herbs and mustard under crunchy blanket of breadcrumbs that have been given an extra flavour and protein boost of pepitas, sunflower seeds, almonds and parmesan.
Pumpkin, sweet potato, cream (milk), carrot, fennel, parmesan cheese [milk, salt, cultures, non-animal rennet], breadcrumbs [wheat flour, salt, sugar, yeast, bread improver (wheat)], Dijon mustard, almonds, sunflower seed, pepitas, salt, olive oil, thyme, black pepper, nutmeg.
Tree Nuts, Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|Per 100g||Per Pack|
Serves two adults as a side dish
This is a great accompaniment for lamb shanks or any grilled or roasted meat. It can also stand proudly on its own as a vegetarian dinner - a green salad would be nice on the side.
Remove the plastic film and preheat oven (FF) to 200 C.Defrosted: cover with foil and cook for 35 minutes, remove the foil and cook for a further 25 minutes till golden on top.
Frozen: cover with foil and cook for 55 mins, remove the foil and cook for a further 25 minutes till golden on the top.
Allow to sit for 5 minutes before scooping or slicing to serve.