Beet-Swede Gratin

Serves 4-6

Prep 20 mins

Cook 2 hours

Something a little different from the usual potato gratin that’s loaded with carbs and cream. Rooty beet and swede go beautifully together nestled amongst a garlic-thyme, skimmed milk roux sauce with reduced fat cheeses.

The sauce turns a beautiful pale pink under the molten mozzarella and tastes so damn good. If you want to make this ahead of time then follow up to step 6 and keep in the fridge until your ready.

SWEDE – 170g of swede will provide 53% of your recommended intake of vitamin C! Good levels per serving of; zinc, magnesium, phosphorous, manganese, and calcium also make swede a healthy bone promoter. Healthy amounts of fibre encourage a good digestive tract. Swede is also a good alternative in a gratin to potatoes for sufferers of diabetes. It has also been linked to prevention of type-2 diabetes.

BEETROOT– Like swede, are also high in magnesium and phosphorous- for the bones. Along with iron, vitamin A, B6, C, folic acid and anti-oxidants. Another vegetable that has a good fibre content to keep our digestive tract on track.

Ingredients

3 fresh raw beetroots, peeled (around 700g weight peeled)

1 large swede. Peeled and sliced into thin semi circles (around 700g weight peeled)

160g pack light leerdammer slices (8 slices)

100g reduced fat mozzarella (sliced)

1 onion, sliced very finely

1 lemon, the zest of

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4 large garlic cloves, finely chopped

10 thyme stems, leaves removed and chopped

roux;

3tbsp butter

3 tbsp plain flour

480ml skimmed milk

 

Instructions

Preheat your oven to 210c / 190c (fan) / Gas Mark 6

 

  1. Peel the beetroot and drizzle in oil, wrapping in individual foil wraps and roasting in the oven for an hour or until tender when pierced with a knife. Remove from the oven and set aside to cool. Slice once cooled.
  2. Meanwhile, Par-boil the swede for ten minutes, drain & set aside.
  3. Make a roux by melting 3 tbsp butter in a saucepan, then adding the same of flour and stirring constantly to form a thick paste. Cook this out for a minute or so.
  4. Gradually add your milk with a medium to low heat on the stove. I throw in the garlic, lemon zest and a small portion of thyme leaves at this point to infuse. Stir constantly.
  5. Gradually add more milk as the sauce thickens. Once you’ve reached desired consistency (I prefer it not to be overly thick as will thicken further in the oven), remove from the heat.
  6. Now it’s time to put the dish together. In a large casserole dish or similar, begin to layer the ingredients. I layer mine; swede, onion, scatter of thyme, leerdammer, beetroot- repeat. Pour over the sauce, top with mozzarella and freshly cracked black pepper.
  7. Reduce oven heat to 180c / 160c (fan) and place in the oven for 1 hour. Serve.