Root Veggie Gratin with Blue Cheese

Name: Root Veggie Gratin with Blue Cheese
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 2 garlic cloves; 80 g shallot; 20 g olive oil; 250 g water; 1 Tbsp vegetable stock paste; 150 g blue cheese; 30 g plain flour; 50 g unsalted butter; 80 g double cream; 1 tsp ground white pepper; 2 pinches ground nutmeg; 400 g waxy potatoes; 400 g parsnips; 400 g sweet potatoes; 50 g walnut halves; 2 Tbsp honey

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Niveau facile

Temps de préparation 30min

Temps total 1h 30min

Nombre de portions 4 portions

Ingrédients

2 garlic cloves
80 g shallot, halved
20 g olive oil
250 g water
1 Tbsp vegetable stock paste, homemade
ou ½ vegetable stock cube (for 0.5 l), crumbled
150 g blue cheese, (eg. Gorgonzole, Roquefort), cut in pieces
30 g plain flour
50 g unsalted butter, cut in pieces
80 g double cream
1 tsp ground white pepper
2 pinches ground nutmeg
400 g waxy potatoes, peeled, thinly sliced (approx. 2-3 mm)
400 g parsnips, peeled, thinly sliced (approx. 2-3 mm)
400 g sweet potatoes, peeled, thinly sliced (approx. 2-3 mm)
50 g walnut halves
2 Tbsp honey

Infos nut.: par 1 portion
Calories: 3305.3 kJ / 790 kcal
Protides: 17.8 g
Glucides: 90.5 g
Lipides: 42.3 g
Graisses saturées: 19.8 g
Fibre: 14.3 g
Sodium: 0.6 mg