Root Vegetable Gratin

Comfort food at its best – creamy and decadent dish, while still so healthy.

Serves 10 | Cooking time: 2h

Ingredients:

• 1/2 beetroot

• 1 celeriac

• 2 medium potatoes

• 1 silken tofu block

• 1 tbsp garlic puree

• 1 tbsp miso paste

• 1 tbsp tahini

• 1 tbsp yuzu juice

• 2 and a half tbsp nutritional yeast

Method:

Heat oven to 180C.

Slice the root vegetables very finely (using a mandolin is the easiest method, but I actually find that doing it with a knife is a very meditative process).

Blend the rest of the ingredients into a creamy paste.

Oil a medium-sized pan or casserole dish. Put a layer of the potatoes, swede and beetroot on the bottom, followed by a few tablespoons of the cream mixture (enough to cover). Season and continue to layer again and again, until you run out of veg. Make sure the top layer of veg is coated in the cream – press it down with a spatula if you need to.

Cover it with a lid and leave in the oven for an hour.

Uncover the dish or pan and roast for an extra 10 minutes or till crispy on top.